Description
Pizzaiolo Kelly Whitaker learned how to make pizza in Italy, then brought that knowledge to Boulder, where he opened Pizzeria Basta, and proceeded to show everyone how good a gourmet pie can be. He makes his dough using a fifty-year-old starter kit from Naples; he sources as many ingredients as he can from local suppliers, farmers and vendors; he pickles his own vegetables, crafts his own mozzarella and ricotta, cures his own pancetta and makes his own sausage, all of which are noble endeavors. But Whitaker really displays his skills when he puts everything together: The slightly misshapen crusts, properly salted and scorched in all the right spots, are surfaced with a remarkably fresh tomato sauce and tidbits of inspired meats and vegetables.
