The Dough Down: David Campisi of Campisi’s Restaurants

COMMUNITY » In The News | May 9th, 2012

By: Merritt Martin

Pizza Week wouldn’t be complete without a few Q&As with serious pizza professionals around town. And well, since generations of Dallasites have shoveled slices of Campisi’s pizza, David Campisi definitely seemed like someone from whom to procure the low down on dough, or rather, the “dough down.”

How long have you been making pizzas — in general and/or professionally?
Since I was 4 years old. I used to stand on beer cases in the kitchen so I could reach the prep table.

Who taught you how to make dough and how long did it take you to really master it?
My grandfather Joe Campisi taught me how to make dough. We didn’t have measuring cups then, so we would use porcelain coffee cups to measure out salt, sugar etc. And then after graduating college, I began to standardize everything based on size/quarts. And it’s an ever evolving process, but the key to great pizza dough, is the temperature of the water.

This article was originally published by Eater Dallas in May 2012, view the rest of the article here.

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