In the kitchen with chef Nancy Silverton
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In the kitchen with Nancy Silverton( Tim French / For The Times / May 19, 2010 )
"At Mozza, when we press the toppings into the dough, we push ever so slightly outward, toward the edge of the pan. In so doing, we are killing three birds with one stone: embedding the topping into the dough, dimpling the dough and encouraging the dough toward the edges of the pan."
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