Pizza Today - March 2019 - 78

produces not only flour, but even grits that
are available for retail and that are sold
in other restaurants. Edwards even hosts
week-long breadbaking courses that he has
named Artisan Bread Camp. During the
classes, students are introduced to working
with sourdough and taught to make a
variety of products.
"I get people all over the world who
come to it," he says. "It's pretty cool,
because then they take the passion back
to their respective communities. We get
enthusiasts and home bakers, but we also
get professionals."
That word - passion - fuels Edwards
in his pursuits.
"Wood was probably my biggest passion
for many years," he says. "And I guess it
probably still is - I just don't get as much
time with it. But then I got into pizza."
So how does he keep the repetitive
pizza-making process from becoming rote?
"That's a curious thing," he answers.
"I think a lot of bakers feel the same as
me. It may seem weird, because you are
doing the same thing every day. But we're
7 8 / P I Z Z AT O D AY. C O M / M A R C H 2 0 1 9

dealing with a lot of different variables.
Temperature, humidity, ovens. The
variability of it makes it to where you have
to focus. You don't just go through the
motions. It's about being a craftsperson."
MOZZAPI'S SHOWPIECE IS
THE WOOD-BURNING OVEN
WRAPPED IN COPPER. Edwards

tends it dutifully, turning out pizzas with
leopard charring.
His dough is par-baked briefly in the
morning before the pizzas are dressed and
receive their final bake to order. This is
done, Edwards says, to take some of the
moisture out of his high-hydration dough
formula so that the crust can stand up to
the sauce and toppings. His pizza is, as
he explains, a sort of hybrid that fills the
middle ground between Neapolitan and
Sicilian.
MozzaPi offers nine-inch pizzas
designed for individual consumption, along
with rosemary focaccia, salad, a meatball
sub, a veggie sandwich and cookies.
"The menu is pretty limited," Edwards

concedes. "We focus on doing what we do
as best as we possibly can."
Sometimes that means making a small
concession here or there in order to
maintain sanity.
"I just want people to have a great time,"
says Edwards. "We used to not have Diet
Coke when we first opened up. But people
would ask for it, and they were kind of
disappointed that we didn't have it. It's
more important to me that people enjoy
their experience here. So if that means we
have to have Diet Coke, then I'm gonna
bring that in. So I kind of got over the
hang up. You can either drive yourself mad
or you can adapt somewhat."
Ultimately, says Edwards, he rests
happily when he knows he has put in an
honest day's work - and will rise and
repeat the next day.
"My philosophy is to try as hard as you
can every day, go to bed tired and wake up
excited," he says. n
JEREMY WHITE

Today.

is Editor in Chief of Pizza


http://www.PIZZATODAY.COM

Pizza Today - March 2019

Table of Contents for the Digital Edition of Pizza Today - March 2019

Pizza Today - March 2019
Commentary
Contents
Contributors
Expo Spotlight
Interact
Conversation
Man on the Street
Tony’s Trending Recipe
Road to Pizza Expo
Destinations
Knead to Know
Learning From Others
Non-Traditional Locations
Pizza Expo Preview
Pizza Head, St. Louis
Mozzapi, Louisville
Preferred Supplier
Pizza Today Yellow Pages
The Marketplace
Reader’s Resource
Pizza Today - March 2019 - CT1
Pizza Today - March 2019 - CT2
Pizza Today - March 2019 - Pizza Today - March 2019
Pizza Today - March 2019 - Cover2
Pizza Today - March 2019 - Commentary
Pizza Today - March 2019 - 4
Pizza Today - March 2019 - 5
Pizza Today - March 2019 - Contents
Pizza Today - March 2019 - 7
Pizza Today - March 2019 - 8
Pizza Today - March 2019 - 9
Pizza Today - March 2019 - Contributors
Pizza Today - March 2019 - 11
Pizza Today - March 2019 - Expo Spotlight
Pizza Today - March 2019 - 13
Pizza Today - March 2019 - Interact
Pizza Today - March 2019 - 15
Pizza Today - March 2019 - Conversation
Pizza Today - March 2019 - 17
Pizza Today - March 2019 - Man on the Street
Pizza Today - March 2019 - 19
Pizza Today - March 2019 - Tony’s Trending Recipe
Pizza Today - March 2019 - 21
Pizza Today - March 2019 - Road to Pizza Expo
Pizza Today - March 2019 - 23
Pizza Today - March 2019 - Destinations
Pizza Today - March 2019 - 25
Pizza Today - March 2019 - Knead to Know
Pizza Today - March 2019 - 27
Pizza Today - March 2019 - 28
Pizza Today - March 2019 - 29
Pizza Today - March 2019 - 30
Pizza Today - March 2019 - 31
Pizza Today - March 2019 - 32
Pizza Today - March 2019 - 33
Pizza Today - March 2019 - 34
Pizza Today - March 2019 - 35
Pizza Today - March 2019 - 36
Pizza Today - March 2019 - 37
Pizza Today - March 2019 - 38
Pizza Today - March 2019 - 39
Pizza Today - March 2019 - 40
Pizza Today - March 2019 - 41
Pizza Today - March 2019 - 42
Pizza Today - March 2019 - 43
Pizza Today - March 2019 - 44
Pizza Today - March 2019 - 45
Pizza Today - March 2019 - 46
Pizza Today - March 2019 - 47
Pizza Today - March 2019 - 48
Pizza Today - March 2019 - 49
Pizza Today - March 2019 - 50
Pizza Today - March 2019 - 51
Pizza Today - March 2019 - 52
Pizza Today - March 2019 - 53
Pizza Today - March 2019 - 54
Pizza Today - March 2019 - 55
Pizza Today - March 2019 - Learning From Others
Pizza Today - March 2019 - 57
Pizza Today - March 2019 - 58
Pizza Today - March 2019 - 59
Pizza Today - March 2019 - Non-Traditional Locations
Pizza Today - March 2019 - 61
Pizza Today - March 2019 - 62
Pizza Today - March 2019 - 63
Pizza Today - March 2019 - Pizza Expo Preview
Pizza Today - March 2019 - 65
Pizza Today - March 2019 - 66
Pizza Today - March 2019 - 67
Pizza Today - March 2019 - Pizza Head, St. Louis
Pizza Today - March 2019 - 69
Pizza Today - March 2019 - 70
Pizza Today - March 2019 - 71
Pizza Today - March 2019 - 72
Pizza Today - March 2019 - 73
Pizza Today - March 2019 - Mozzapi, Louisville
Pizza Today - March 2019 - 75
Pizza Today - March 2019 - 76
Pizza Today - March 2019 - 77
Pizza Today - March 2019 - 78
Pizza Today - March 2019 - 79
Pizza Today - March 2019 - Preferred Supplier
Pizza Today - March 2019 - 81
Pizza Today - March 2019 - 82
Pizza Today - March 2019 - 83
Pizza Today - March 2019 - 84
Pizza Today - March 2019 - 85
Pizza Today - March 2019 - 86
Pizza Today - March 2019 - 87
Pizza Today - March 2019 - 88
Pizza Today - March 2019 - 89
Pizza Today - March 2019 - 90
Pizza Today - March 2019 - 91
Pizza Today - March 2019 - 92
Pizza Today - March 2019 - 93
Pizza Today - March 2019 - 94
Pizza Today - March 2019 - 95
Pizza Today - March 2019 - 96
Pizza Today - March 2019 - 97
Pizza Today - March 2019 - 98
Pizza Today - March 2019 - 99
Pizza Today - March 2019 - 100
Pizza Today - March 2019 - 101
Pizza Today - March 2019 - 102
Pizza Today - March 2019 - 103
Pizza Today - March 2019 - 104
Pizza Today - March 2019 - 105
Pizza Today - March 2019 - 106
Pizza Today - March 2019 - 107
Pizza Today - March 2019 - 108
Pizza Today - March 2019 - 109
Pizza Today - March 2019 - Pizza Today Yellow Pages
Pizza Today - March 2019 - 111
Pizza Today - March 2019 - 112
Pizza Today - March 2019 - 113
Pizza Today - March 2019 - 114
Pizza Today - March 2019 - 115
Pizza Today - March 2019 - 116
Pizza Today - March 2019 - The Marketplace
Pizza Today - March 2019 - 118
Pizza Today - March 2019 - 119
Pizza Today - March 2019 - 120
Pizza Today - March 2019 - 121
Pizza Today - March 2019 - 122
Pizza Today - March 2019 - 123
Pizza Today - March 2019 - 124
Pizza Today - March 2019 - 125
Pizza Today - March 2019 - 126
Pizza Today - March 2019 - 127
Pizza Today - March 2019 - 128
Pizza Today - March 2019 - Reader’s Resource
Pizza Today - March 2019 - 130
Pizza Today - March 2019 - Cover3
Pizza Today - March 2019 - Cover4
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