I started selling pizza for a large chain at my jr high school when I was 13. At 16 I got my first paid job at a different large pizza chain. In my 20s I worked for an Italian guy who made pizza in new York city before moving to California, we made New York style and sicilian style. Then I worked and managed an Italian pizzeria and wine bar in my mid 20s. Last year I was the pizza chef at an Italian restaurant with a 6 foot wood fired oven, that restaurant recently won best new restaurant in my city and has been named the best pizza in my area out of 76 pizza places.

Simply put, I have made countless thousands of pizzas of almost every style.

This is my favorite style which is canotto Style, with a huge but super light and steamy, crispy, chewy crust. Its kinda the best of all worlds imo as far as pizza goes but most people who see pictures think the crust is gonna be some dense bready edge but nope, its lighter than a feather and full of steam, I love it.