News

Bruno DiFabio openes Lord of the Pies in Connecticut

May 20, 2019

Six-time World Pizza Champion Bruno DiFabio has opened a Greenwich, Connecticut, pizzeria called Lord of the Pies, featuring New York-style round pies, a news release said. The brand uses aged flour and longer fermentation and cooks the pies in a gas-fired, flat-top brick oven to create what the release said was a light and crispy texture with substantial "chew." 

The restaurant also offers Detroit-style pizza that features triple-fermented dough and is baked twice in a steel pan with a caramelized Asiago cheese crust. That "Nuts & Bolts," pie comes with hot salami, pepperoni, tomatoes, caramelized onions, green cocktail olives, pinched sausage, and red sauce,  while the New York gastro-style Pitt Master pie has pulled pork, bacon, spring onion, mozzarella, homemade barbecue sauce, and pickled red onions on a double-fermented dough crust with New York City pizza sauce and mozzarella.

"It's worth the time and effort, " said DiFabio of the method, which includes starting with a biga 'mother' dough and a 3-day fermentation process, "Not only does this allow for an incredible flavor profile, but because we allow the yeast to live in the dough for a long period of time, it breaks down complex starches in the flour which is something your stomach would have to do. Hence, our pizza is far more digestible." 

DiFabio said Lord of the Pies dough fermentation method is ideal for those who are gluten-intolerant because it's easier on the digestive system as a whole.