Pizza schmo to pizza pro

Otto

Otto uses San Giuliano Extra virgin olive oil in their dough, and Chef Dan cautioned that “the milder the better” is the way to go. As for the cow-stuff, their ricotta is supplied by nearby Joe’s Dairy, and their fresh mozzarella is made in-house from Campagna buffalo milk, although the chef suggested Little Italy’s DiPalo’s version for the less-industrious among us. I expressed my past frustration with watery mozza turning my pizza into a soupy mess, and Chef Dan suggested I drain the cheese a day or two ahead of time, as they do.