Pizza schmo to pizza pro

Otto

Popeye had his spinach, Homer has his donuts, and I have my cured pork. So when Chef Dan led me to Otto’s basement and opened the door to the hallowed curing room, I felt like a kid in a candy store. If they could bottle the deep, porcine smell emanating from the aging swine, I’d use it as bubble bath. The racks of hanging salami in all its forms and the curing hindquarters really emphasized the difference between a slice of Famous Ray’s and an authentic, honest-to-God Italian pizza. This stuff is the real deal, and as Chef Dan emphasized, it's attention to detail that really separates the good from the great.