Wait a Second, I’m a . . . Baker? / Pocketbreads

Baking at Pizzaiolo was incredible, but it was also pretty inconvenient. I had to mix my dough elsewhere, bring it to the restaurant at night, sleep over at Charlie’s, then get up at 3 a.m. and bake and be all done by 7 a.m. I knew that if I wanted to take things to the next level I would have to find a place to bake closer to home, where I could settle in a bit more. I was still pushing the limits of my home oven—after months of tweaking, I maxed out at twelve hearth loaves per bake. It was time to find a bigger oven.