How Electric Ovens Are Converting Fire-Loving Local Chefs
Pizza makers, aka pizzaiolos, are notoriously particular about their ovens. Is it coal-fired? Or wood? How hot does it get? How fast? “It’s the pursuit of perfection.” That’s what one local pizza chef told reporter Helen Xu about the brick oven he had custom made for White Pie in Uptown. But another local pizza shop is going in a different direction entirely — electric! Producer Paul Karolyi joined Helen Xu for a visit to the newly all-electric Sexy Pizza on Pearl Street to taste some electric pizza and figure out why a small but growing number of local restaurants are dumping natural gas for electric ovens and stovetops.
Paul mentioned this report on Denver’s new electrification rules.
For anyone who heard Helen’s most recent appearance on the show and might be wondering if Sexy Pizza sources their cheese from Leprino Foods — like 85% of all pizza makers around the world — we asked, and they do! Sexy Pizza buys from Leprino’s upscale brand Bacio, which offers mozzarella made with “a kiss” of buffalo milk.
What do you think about electric pizza? Would an electric operation entice you? Or repulse you? We want to hear what you think about the electric future of local dining. Text or leave us a voicemail with your name and neighborhood, and you might hear it on the show: 720-500-5418
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