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Mark Starr, the owner of David's Pizza in Spokane, spreads out an 18-inch crust in his restaurant Monday, June 27, 2022. Many of the factors critical to a good pizza involve the crust handling and baking. David's also sells raw pizza dough and partially baked cheese pizzas in 12 and 18-inch sizes to take and finish at home.
Jesse Tinsley The Spokesman-Review Buy this photo
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Mark Starr, the owner of David's Pizza in Spokane, says the oven needs to be as hot as it can get to bake properly. At home, that usually means 500 degrees or so. In his restaurant Monday, June 27, 2022, that's usually around 600 degrees. Many of the factors critical to a good pizza involve the crust handling and baking. David's also sells raw pizza dough and partially baked cheese pizzas in 12 and 18-inch sizes to take and finish at home.
Jesse Tinsley The Spokesman-Review Buy this photo
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Mark Starr, the owner of David's Pizza in Spokane, demonstrates how he uses an oversized rolling pin to flatten pizza dough in his restaurant Monday, June 27, 2022. Starr says that when using a rolling pin, never to roll off the edge of the dough because it thins out the crust edge. David's also sells raw pizza dough and partially baked cheese pizzas in 12 and 18-inch sizes to take and finish at home.
Jesse Tinsley The Spokesman-Review Buy this photo
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Mark Starr, the owner of David’s Pizza in Spokane, made this 18-inch pizza, called the “Maple Street Bridge,” from the menu of his restaurant last week. David’s also sells raw pizza dough and partially baked cheese pizzas in 12 and 18-inch sizes to finish at home.
Jesse Tinsley The Spokesman-Review Buy this photo
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Mark Starr, the owner of David's Pizza in Spokane, demonstrates how to hand toss a pizza crust in his restaurant Monday, June 27, 2022. Many of the factors critical to a good pizza involve the crust handling and baking. David's also sells raw pizza dough and partially baked cheese pizzas in 12 and 18-inch sizes to take and finish at home.
Jesse Tinsley The Spokesman-Review Buy this photo
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Mark Starr, the owner of David’s Pizza in Spokane, demonstrates the preparation technique used in his restaurant. Many of the factors critical to a good pizza involve the crust handling and baking. David’s also sells raw pizza dough and partially baked cheese pizzas in 12- and 18-inch sizes to finish at home.
Jesse Tinsley The Spokesman-Review Buy this photo
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