1 Minute to South Brooklyn Pizza

With a very intense and long training since school year days, Gino is now a certified master in pizza making. Back when he was still studying, this man would always go to the pizza parlour of his father and train how to knead dough into flat circle, spread tomato sauce on the soft disc and sprinkle mozzarella. This was the habit everyday. 

Now at the age of 52, this man is now called a fourth generation pizzaiolo who has been trained by the father, who was also trained by his father, learned from generations to generations. Though their traditional pizza recipe is great, Gino puts in his own specialty through his semi-secret techniques which is fresh ingredients and using two-day fermented dough  for the flavor. 

"Everyone says the fresher the dough the better, that's completely wrong--one day or two days old is better to let the yeast ferment and let air in the dough so it rises higher," Gino explained.

The South Brooklyn's pizza is all about being gourmet with their pies containing the best cheeses - mozzarella, Fontina and grated Parmesan. 

Gino is so dedicated and train well that with just a minute, he can make a whole pizza. 

"I can fill up both ovens with 5 pies in three minutes," he explained on Wednesday at 6 p.m., after he got a few orders at once-- it was time to hustle. "I've been making pizza for 35 years. I can make pizza in my sleep."

Posted by Diane Araga, on May 17, 2013 at 11:00 AM