Daniele Colaiacomo, sous chef, Pete’s Place
For Daniele, it’s all about bringing back the basics. “In Italy, pizzamaking is focused on using ingredients and toppings to create just the right balance of flavours,” says the Pete’s Place pizza and sous chef. “But this rule is often not observed outside of Italy. Instead, it seems to be ‘more is better’ – more ingredients, more sauce, more cheese. That’s why pizzas made outside of Italy are significantly bigger than pizzas made in Italy.”
Born in Rome, Daniele was 17 years old when he cut his teeth working at his brother’s pizza shop, eager to master the art. He’s made it his life’s work, churning out pizzas in Rome, London, New York, and now Singapore, for more than two decades.
Since he joined Pete’s Place last year, chef Daniele has refined the dough recipe and baking techniques. To make his Neapolitan-style pizzas, which are light and flavourful, the dough is fermented for 48 hours and stretched by hand. The pizzas are baked in the brick oven – which has been used since 1973 – with jarrah wood imported from Australia. Daniele says of the wood: “It burns longer and produces a deep, smoky flavour that is infused in the pizzas.”