October is National Pizza Month and did you know that Wednesday, November 12th is National Pizza With Everything (except anchovies) Day? Today’s interview is with Chef Brad Kent, owner of the nationally acclaimed Olio Restaurant and Pizzeria, whose pizzas Zagat called “one of 10 pies in the country worth traveling for.” Chef Brad is also the executive chef of Blaze Pizza. Recently, he was at the West Babylon restaurant working with the team on creating dough and utilizing the intricacies of the wood-burning pizza oven to ensure each pie has a crispy, and slightly charred crust.
Chef Brad graduated from the local Culinary Institute of America and has more than 20 years working specifically with pizza dough. Below you will find the interview, where he shares tips and tricks to creating the perfect pizza dough, discusses the rapid emergence of the artisan fast casual pizza category, and offers insight into how to make a pie at home utilizing a standard oven.