About a year ago, a friend invited me out for a drink. Her friend Dom was hosting a pop‑up pizza event at Dovetail Brewery, so we headed over for a beer and a slice.
The moment we walked in, we were greeted by the warm, robust smell of fresh‑baked dough and sizzling Italian olive oil. Near the back exit stood a man in a white chef’s coat and red bandana, tossing dough in the air and launching pies into a propane‑powered Ooni ovens.
I was instantly enamored by the setup. The simplicity, the freshness, and the charm of a one‑man mobile pizza operation. After talking with Chef Dom for a bit, I learned he’d been serving up fresh pizza at bars, block parties, and community events across the city for years. He preps all his dough off‑site, brings everything he needs for service, and consistently turns out some outstanding Neapolitan‑style pies.
After hearing all this, one thing became clear: I wanted in. So with minimal pizza making experience but plenty of enthusiasm, I asked Dom if he’d be willing to train me and let me work with him. He agreed, and I was stoked.
From there, I dove into learning the basics: how a pizza is made, what it takes to run a small business, and what customers actually care about. Since getting some pizza experience under my belt, one of my favorite classes to teach at The Chopping Block has become hands-on Date Night: Meet Me in Chianti . It includes a delicious white pizza on the menu and gives students the chance to get their hands in the dough and make their own pie.
There’s an Italian culinary philosophy called cucina povera (literally “poor kitchen”) which focuses on elevating humble, rustic ingredients into something delicious and refined. It prioritizes sustainability, seasonality, and making the most out of simple staples. To me, a fresh pizza is the perfect expression of that idea.
As I’ve made more and more pizzas for more and more people, I’ve noticed what keeps them coming back. It’s not the hot honey drizzle or the ricotta dollop or any other trend people like to comment on. It’s the dough. Our dough is fresh, made with care, and packed with flavor. The overwhelming feedback is always some version of: “I love the pizza, the crust is so good.” Good food must be greater than the sum of its parts, and if you don’t nail the fundamentals, you’ll never get there. While I can’t share Chef Dom’s secrets to a good crust, here’s a great dough recipe to get your pizza off to the right start.
Fast‑forward to now. The pizza business has taken us everywhere from farmhouses in central Illinois, punk concerts, block parties in Bucktown, you name it, we’ve slung pizza there. I love the time I’ve spent putting smiles on people’s faces with a fresh slice. Just last week I was back at Dovetail, the place where I first met Chef Dom, making pizzas on the sunny patio, happy as a clam. And honestly? I can’t wait to see what’s next.
If you want to learn how to master the art of creating authentic Neapolitan pizzas, don't miss The Chopping Block's hands-on Neapolitan Pizza on Thursday, April 2 at 6pm. You'll make:
- Arugula Salad with Chickpeas, Cucumbers and Parmesan with Red Wine Vinaigrette
- Margherita (Tomato Sauce, Fresh Mozzarella and Basil) Pizza
- Roasted Red Pepper and Artichoke Pizza with Goat Cheese
- Prosciutto and Arugula White Pizza
