I left New Jersey and a career in corporate accounting for Newport, determined to find a way to feed my passion for food. I sought not only to contribute to the culinary scene, but to set the bar regardless of the cuisine. After much exploration, I realized my craving for dough-derived foods, remained unsatisfied. Considering several factors, I narrowed my focus to pizza dough recipes.

What followed was a year of experiments. By combining carefully chosen local ingredients and cultivating an understanding of how environment, time and temperature impact the final product, I finally developed pizza doughs deserving of the discernible palate in Neapolitan, Sicilian, and Detroit styles.

Currently you can find me making pizzas at farmers markets, breweries, specialty shops, private events and classes. Join me on this culinary adventure and engage in a conversation about pizza and other local food as you eat and imbibe in Little Rhody.

All the best of crumb in the crust,

Chris