Pizza Today - August 2017 - 55

"I WAS A GENERIC CORPORATE DRONE FOR 21 YEARS,AND THERE WERE TWO
THINGS I TOOK AWAY FROM THERE: WHAT GETS MEASURED GETS MANAGED
AND WE PUT A LOT OF INFRASTRUCTURE TO KIND OF KEEP TRACK OF THINGS. I
QUICKLY LEARNED TO HIRE PEOPLE TO MAKE YOUR LIFE EASIER, NOT HARDER.
Cane Rosso Founder Jay Jerrier

Rosso, we kind of knew that these ovens
that came from Italy were amazing
pieces," Jerrier says. "They're equipment,
but they're the heart of the restaurant.
They're beautiful, and we really wanted
to feature them. In our very first restaurant, we said we're going to put the oven
out in the middle of the floor so people
can watch and we wanted to build a
seating bar around the oven so people
can sit and talk to the pizza guys and
watch them make pizza. The Neapolitan
pizza, it's a really fascinating process.
It's three minutes from the time the
guy takes the dough out until the pizza
comes out of the oven. ... Stretch it, top
it and cook it -- it's about a 75-, 80 -,
90-second bake time at 900 degrees. We
think that's just fascinating. Kids like to
line up at the bar and watch how fast
their pizzas come out.

"Stefano Ferrara in Naples builds
almost all our ovens. We have them
build them (in Italy), he puts them on a
boat and ships them over here. It's about
30 days to build, 30 days to ship
depending on customs and then dragging them up here. Luckily for us, they
come into Houston, so it's reasonably
quick. Once we get them, it takes about
10 days to cure, burning fires every day
until you dry out the oven from all the
water. It's pretty fascinating to watch
because you don't realize how much
water they use in shaping the bricks
and putting everything together. As you
dry it out, the water leaches out and by
then it's totally dry. You have to be really
careful not to build the fire too high
or you'll crack the bricks. It's a delicate
piece. There's no moving parts, no gas
-- each one is a very unique piece. Each

"

restaurant has its own oven that's decorated differently. No two are alike."
The latest Cane Rosso under construction will be at the Dallas Cowboys training facility, and they have a
top-secret reveal planned for that unit's
oven.
"We have plentiful Texas oak here,"
Jerrier says. "It's usually white or red
oak. There are a lot of barbecue places in
Texas and they all need wood, so we use
that, too."
Jerrier admits its difficult to find pizza
makers who have wood-fired experience
in Texas. The domes on his ovens are
low and they don't use any form of gas,
so training is imperative.
"We're generally a pretty high-volume
restaurant," he says. "It's one thing to be
able to cook one or two pizzas at a time.
When you have to do five, or six or even
A U G U S T 2 0 1 7 / P I Z Z AT O D AY. C O M / 5 5


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Pizza Today - August 2017

Table of Contents for the Digital Edition of Pizza Today - August 2017

Pizza Today - August 2017
Commentary
Contents
Contributors
Expo Spotlight
Interact
Conversation
Man on the Street
Respecting the Craft
On Tap
Destinations
Knead to Know
Soda Machines
Grilled Pizzas
Entrée Salads
Balsamic Vinegar
Promoting Victories
Road to Pizza & Pasta Northeast: It’s not too late to enter competitions
2017 Independent Pizzeria of the Year: Cane Rosso, Dallas, TX
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Reader’s Resource
Trending Recipe
Pizza Today - August 2017 - CT1
Pizza Today - August 2017 - CT2
Pizza Today - August 2017 - Pizza Today - August 2017
Pizza Today - August 2017 - Cover2
Pizza Today - August 2017 - Commentary
Pizza Today - August 2017 - 4
Pizza Today - August 2017 - 5
Pizza Today - August 2017 - Contents
Pizza Today - August 2017 - 7
Pizza Today - August 2017 - 8
Pizza Today - August 2017 - 9
Pizza Today - August 2017 - Contributors
Pizza Today - August 2017 - 11
Pizza Today - August 2017 - Expo Spotlight
Pizza Today - August 2017 - 13
Pizza Today - August 2017 - Interact
Pizza Today - August 2017 - 15
Pizza Today - August 2017 - Conversation
Pizza Today - August 2017 - 17
Pizza Today - August 2017 - Man on the Street
Pizza Today - August 2017 - 19
Pizza Today - August 2017 - Respecting the Craft
Pizza Today - August 2017 - 21
Pizza Today - August 2017 - On Tap
Pizza Today - August 2017 - 23
Pizza Today - August 2017 - Destinations
Pizza Today - August 2017 - 25
Pizza Today - August 2017 - Knead to Know
Pizza Today - August 2017 - 27
Pizza Today - August 2017 - 28
Pizza Today - August 2017 - 29
Pizza Today - August 2017 - Soda Machines
Pizza Today - August 2017 - 31
Pizza Today - August 2017 - 32
Pizza Today - August 2017 - 33
Pizza Today - August 2017 - Grilled Pizzas
Pizza Today - August 2017 - 35
Pizza Today - August 2017 - 36
Pizza Today - August 2017 - 37
Pizza Today - August 2017 - Entrée Salads
Pizza Today - August 2017 - 39
Pizza Today - August 2017 - Balsamic Vinegar
Pizza Today - August 2017 - 41
Pizza Today - August 2017 - 42
Pizza Today - August 2017 - 43
Pizza Today - August 2017 - Promoting Victories
Pizza Today - August 2017 - 45
Pizza Today - August 2017 - 46
Pizza Today - August 2017 - 47
Pizza Today - August 2017 - Road to Pizza & Pasta Northeast: It’s not too late to enter competitions
Pizza Today - August 2017 - 49
Pizza Today - August 2017 - 50
Pizza Today - August 2017 - 51
Pizza Today - August 2017 - 2017 Independent Pizzeria of the Year: Cane Rosso, Dallas, TX
Pizza Today - August 2017 - 53
Pizza Today - August 2017 - 54
Pizza Today - August 2017 - 55
Pizza Today - August 2017 - 56
Pizza Today - August 2017 - 57
Pizza Today - August 2017 - 58
Pizza Today - August 2017 - 59
Pizza Today - August 2017 - 60
Pizza Today - August 2017 - Product Showcase
Pizza Today - August 2017 - 62
Pizza Today - August 2017 - 63
Pizza Today - August 2017 - Pizza Today Yellow Pages
Pizza Today - August 2017 - 65
Pizza Today - August 2017 - 66
Pizza Today - August 2017 - 67
Pizza Today - August 2017 - 68
Pizza Today - August 2017 - 69
Pizza Today - August 2017 - 70
Pizza Today - August 2017 - 71
Pizza Today - August 2017 - The Marketplace
Pizza Today - August 2017 - 73
Pizza Today - August 2017 - 74
Pizza Today - August 2017 - 75
Pizza Today - August 2017 - 76
Pizza Today - August 2017 - 77
Pizza Today - August 2017 - 78
Pizza Today - August 2017 - 79
Pizza Today - August 2017 - 80
Pizza Today - August 2017 - Reader’s Resource
Pizza Today - August 2017 - Trending Recipe
Pizza Today - August 2017 - Cover3
Pizza Today - August 2017 - Cover4
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