This Guy's Passionate About Pizza
Pizzaiolo Robert Garvey talks about his signature sour dough, plus the many ways he's reshaping his restaurant to stay in business, while keeping everyone safe.
Chicago’s certainly not short on places offering pizza, but one thing is sure: They’re all fighting to stay in business in 2020. Plus, most restaurants featuring artisan-style pies are especially challenged as their pizzas are best enjoyed immediately out of the oven instead of takeout or delivery.
Robert Garvey, however, the pizzaiolo behind Robert’s Pizza and Dough Co., has created a crispy crust that’s ideal for reheating at home. He joined me during a recent episode of the LIVE! Culinary Series to discuss his signature sour dough—which he describes as a labor of love.
“When I first came to Chicago 25 years ago, I started to learn how to make pizza and I was very obsessive,” recalls Garvey. “I spent years and years going through hundreds of recipes, making literally thousands of pizzas.
“I improvised. I took really great notes as I improvised. Each time I would adjust the recipe just a little bit, I would watch how the dough would change with each tiny change.” The result is what he calls “the perfect balance between chew and crunch in the pizza crust.”
During our interview, he talks more about how he “loves dough responsibility,” his tasty collaborations with two nationally known pizza experts, and quite a few changes he’s made with his restaurant to safely survive the pandemic.
From unique to-go cocktail offerings and a new artisan bread program to an innovative ventilation system throughout the dining room, Garvey discusses it all during this episode. You can watch it in its entirety right here.
[Photos of Robert’s Pizza food and to-go cocktails by Matthew Lowell]
Great interview!