Was finally able to visit member Adam DiLauro’s pizzeria. I have know Adam for over 8 years as we both have mobile wood fired pizza businesses. Adam and I have done events together over the years and have become friends thru this forum as well as our many events we have done together.
Almost a year ago he opened his brick and mortar pizzeria to rave reviews by every knowledge pizza person in the Cleveland area. More important his pizzeria has a big following from the pizza eating public.
As you probably could tell from his posts on the forum he is very detail oriented. His shop interior and work layout are well thought out.
Adam moved away from Neapolitan pizza for this store. His pizza is East coast inspired. He is a fan of Angelo's pizza Philadelphia. And his pizza is closer to that type then a strict NY slice style. His dough is well fermented crispy thin exterior and light a airy chew. He uses top quality ingredients and lets them flavor his pizza. Tomatoes seem to be only salted. Grande east cost is his cheese blend Ezzo is his pepperoni of choice.
He also has a knock out Sicilian and I think he uses the same dough as his thin. We had a absolutely delicious spring street type square.
I know that he is influenced by Brian Spangler and they talk often. What Adam said he does is a very slow bulk rise.then ages his dough 48 hours or longer. It works as the flavor is ver complex.
One more comment. Every member of Adam’s family are there working the business. From his father, mother, wife Tiffany , to his two children as well as his brother who is a CPA and has added Gellato school to his bank of knowledge. I could go on as they are expanding the plaza they are in to include a bar and smash burger restaurant.
So it was a awesome visit. Adam Is a truly a wonderful person that will go out of his way to help any one aspiring to improve their pizza making. Pictures
