Daniel

I have been making pizza professionally since 2008, mainly on wood ovens in the traditional neapolitan style but well versed in just about every major style of pizza in Italy and the USA. (Neapolitan, Neo-Neapolitan, Tuscan, Milano, Roman, Al Taglio, New York, Brooklyn Sicilian, Detroit, California, Tavern, Chicago Deep Dish, and many more.)
I have experience with many different kinds of ovens for different styles and excel in finding ways to adapt to ovens that were designed for different styles to make a product they were never designed for.
Since 2012 I have focused on understanding the science of dough, when working with a living product it is not enough to follow a recipe, to make an exceptional product you must understand how it works in order to adapt it. I generally work with very high hydration levels and very long fermentation (120 hours +) I have experience working with direct and double fermentation, working with starters, mother doughs, and naturally leavened dough, both cold rise and never refrigerated. 
Pizza is my passion, cooking a living thing, especially with fire, creates a uniquely satisfying challenge. I have spent several months in an artisan sourdough bakery specifically to master dough, and several years cooking professionally with fire, going so far as to cut, dry and shave my own wood regularly for better control of the fire.
Since 2015 I have been working as an in-house consultant for a well known brand in Montreal. I was responsible for training staff, modernizing, and creating a dough that would appear wood fired and have 2 minute cook times with out being cooked in a wood oven. 
I love what I do and enjoy taking on a new challenge, be it as a consultant, a chef, or even a partner... if you are intrested in my services please do not hesitate to reach out to me. (oui je parle français aussi!)
You can see my work on INSTAGRAM @pizzaartmtl