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[Photographs: Will Fain]

Wow. Longtime Slice'r Will Fain (who goes by egadman on Slice/SE) seems to have parlayed his Pizza Obsessive-ness into a full-time pizza gig in Portland, Oregon. He sends in this MPM entry of a test pie from his new venture:

I've been hired as a the pizzaiolo at Portobello Vegan Trattoria. It's been fun so far. The new restaurant space is opening on Wednesday. It'll be my first time as part of a kitchen line. Should be an interesting experience. I'll try to keep up my blog with amusing anecdotes. So far I've just been just helping get the new kitchen together and playing with the oven and various dough mixtures. Attached are photos of a test pizza from a recent evening—mushrooms, garlic, olive oil, basil, salt and pepper. We tried a bunch of other toppings—shaved broccoli, pine nuts, lemon and fennel, two kinds of vegan field sausage—but I was only able to snap a couple of photos.

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I'm working with a two-deck gas-fired Bakers Pride. It has a tendency to be super hot on the stone, but the air temp is much cooler, so the tops of the pies don't cook at the same rate. If anyone has any ideas on how to get the air temp to keep up better with the floor, I'm all ears.

Cheers,
Will

Congrats on making the move from home pizza enthusiast to pro pieman, Will! That's awesome. I have to say, you are living my longtime dream — making pizza in the great, great city of Portland, Oregon. I can't even remember how long it's been since you first started corresponding with Slice. I think it was when you were living in New Zealand, sending us links to pizza news from that part of the globe. Nice to see another home-to-pro transition from a longtime Slice'r (Paulie Gee being the other).

And, on that note, I think I'm going to address this sooner rather than later. From the time Lou T sent in the first of these, I envisioned My Pie Monday more as a way for home pizza-makers of all levels to show off their stuff. Mr. Fain here sort of blurs the line, and I'm publishing it today, but in the future, I'm going to limit this feature to noncommercial pizza-makers. I hope all you pros out there can understand. Thanks!

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