Daniele Co­la­ia­como, sous chef, Pete’s Place

Herworld (Singapore) - - FEATURE -

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.”

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