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.
How long have you been making pizzas — in general and/or professionally?
Who taught you how to make dough and how long did it take you to really master it?
