Pizza crafted using quality ingredients is definitely a thing. Chef Andrew operated a well-reviewed New Jersey Style pizza joint (Big Parm) in a Food Hall in Tustin that, unfortunately, didn’t survive the after-effects of the pandemic. Chef Andrew talks about the difference between NJ-style pizza and the New York version. As a New Year’s treat he also shares the recipe for his signature pizza dough that for optimum results requires a slow, overnight ferment. It's also a welcome blueprint for making premium pizza in the home kitchen.