Your Gourmet, Stone-Cooked Pizza Primer from the Pros at Opal Restaurants
Think pizza-making may not require the same skill as, say, a flambé technique? Seasoned Opal chefs Michael Vogler and Michael Desorcie beg to differ – in a big way. “There’s definitely a finesse that comes with it that takes time to learn,” says Vogler, who first really honed his own… Read More
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