>>>
>>> THE
>>> THE DOUGH ROOM IN WAYZATA IS ONLY A FEW MONTHS OLD, BUT
ALREADY A HIT AND YOU CAN SEE
WHY WITH THE BEAUTIFUL
HANDROLLED PASTA AND PIZZA
DISHES.
DISHES.
DISHES. WE HAVE THE CHEF AND OWNER,
ALEX DAYTON, TO DEMONSTRATE HOW
TO CREATE THE PERFECT PIZZA FOR
MEAT LOVERS.
MEAT LOVERS. FIRST, YOU ARE THE OWNER AND
CHEF, GIVE ME THE PROCESS AND
WHY YOU DECIDED TO GO THIS WAY
WITH THE RESTAURANT.
>> PASTA HAS ALWAYS BEEN A
PASSION OF MINE AND SOMETHING
I'VE ALWAYS BEEN INTO.
IT IS A BRAIN CANVAS AND YOU
CAN DO WHATEVER YOU WANT WITH
IT.
IT.
IT. IN
IT. IN MY
IT. IN MY CAREER IN FOOD, I CREATE
FOOD THAT MAY TASTE DIFFERENT
THAN THE WAY IT LOOKS OR THE
COLOR AN THAT IS WHERE I SEE
VERSATILITY WITH THE POSITIVE.
>> THIS PASTA IS SO
INTERESTING.
INTERESTING. WHAT THINGS DO YOU HAVE ON THE
MENU?
MENU?
MENU? >>
MENU? >> RIGHT NOW, THE MENU FOCUSES
ON PIZZA AND PASTA, THAT'S WHAT
WE DO AND WE DO A PROGRAM WITH
OUR BEST TO UTILIZE EVERY PIECE
OF THE ANIMAL, WHETHER FROM
STEAKS OR LOINS OR HAMS AND
SHOULDERS AND ALL THAT, FROM
THE ANIMALS.
THE ANIMALS. YOU WILL SEE IT IN STUFFING,
PASTA, PIZZA, CHARCUTERIE AND
WE MAKE OUR OWN PASTRANA.
>> WHAT IS YOUR FAVORITE THING
ON THE MENU?
>> MY FAVORITE THING IS
SOMETHING THAT I'VE BEEN
WORKING ON FOR A FEW YEARS WITH
A REACH BOLOGNESE FILLING USE A
LYSING PORK AND BEEF AND IT HAS
THREE DIFFERENT DIMENSIONS OF
PARMESAN WITH CRISPY BITS AND
FRESH ON TOP.
IT HAS A PARMESAN BUTTER SAUCE
WITH LEMON.
WITH LEMON. >> THAT LOOKS AND SMELLS
AMAZING.
AMAZING.
AMAZING. >> THAT IS SURPRISING TO PEOPLE
BECAUSE IT'S GREEN AND
BOLOGNESE IS TRADITIONALLY DONE
WITH RED SAUCE AND HERE, YOU
DON'T SEE RED SAUCE
IT IS IN THE MIDDLE WITH ALL
THE MEAT AND THE PASTA.
>> SHOULD WE MAKE PIZZA?
>> TODAY, WE WILL DO THE STEAK
PIZZA AND WE STORE IT WITH THE
DOUGH THAT WE MAKE IN HOUSE.
IT GOES THROUGH THE FERMENT
PROCESS AND THEN IT SIX OUT 46-
8 HOURS FOR ONE FERMENT AND
THEN WE PUT IT IN THE COOLER
OVERNIGHT AND AND PULL IT OUT
THE NEXT DAY TO PROOF FOR
ANOTHER 6-8 HOURS.
WE GET THE CRUST STARTED ON THE
OUTSIDE AND THEN I TRY TO TRAIN
EVERYBODY TO TOSS THIS BY HAND.
>> CAN WE DO THAT NOW?
>> WE CAN.
>> LET'S GO FOR IT.
>> THERE IS ONLY ONE PIECE OF
DOUGH.
DOUGH.
DOUGH. [
DOUGH. [ LAUGHTER ] IS THIS HOW IT
WOULD HAPPEN IN THE RESTAURANT?
>> EXACTLY.
>> EXACTLY. IN THE RESTAURANT, WE DO
VOLUME, 130 SEATS.
WE TRY TO BE QUICK ABOUT IT.
FROM STRETCHING TO TOPPING,
THIS IS THE START OF THE STEAK
PIZZA.
PIZZA.
PIZZA. WE
PIZZA. WE HAVE POBLANO AND ONIONS.
>> IT LOOKS LIKE DIJON MUSTARD,
WHICH MAY NOT BE BAD,
INTERESTING.
INTERESTING. >> AFTER THE POBLANO PEPPERS
ARE ROASTED AND PEELED, WE DO
GRILLED ONIONS AND PUT IT IN
THE POT WITH CREAM, ROASTED
GARLIC AND CRCME FRACHE AND
THEN IT GETS SEASONED WITH LIME
JUICE AND SALT.
>> YUMMY.
>> YUMMY.
>> YUMMY. >> HERE, WE DO SHAVED FENNEL
AND OUR HOUSE CHEESE BLEND WITH
PROVOLONE AND MOZZARELLA, EQUAL
PARTS.
PARTS.
PARTS. >>
PARTS. >> HOW MUCH DO YOU PUT THERE?
>> IT'S SOMEWHERE BETWEEN THREE
OUNCES AND FOUR OUNCES.
>> OKAY.
>> OKAY.
>> OKAY. >> MAKE SURE THE CHEESE IS
ENTERING THE CRUST, IT'S ALL
ABOUT THE PIZZA ARCHITECTURE.
>> YOU ARE AN ARTIST.
>> AFTER WE TOP THIS, WE GET IT
TOPPED AND PUT IT IN THE OVEN
AND THEY COOK FOR 3-4 MINUTES,
UP TO FIVE MINUTES IN THE
WOODFIRED HEARTH AT THE
RESTAURANT.
RESTAURANT. IT SHOULD COME OUT OF THE OVEN
AND LOOK CRISP AND GOLDEN BROWN
LIKE THIS WITH THE CRUST ON THE
OUTSIDE AND THEN WE HAVE A NICE
LITTLE SALAD OF REDDISH
CROUTONS AND FRESH PARSLEY.
THAT GETS SOME SALT AND A
LITTLE BIT OF PEPPER AND FRESH
LIME JUICE.
LIME JUICE. >> YOU HAVEN'T HAD THE STEAK,
YET.
YET.
YET. >>
YET. >> WE LIKE TO DRESS IT UP A
LITTLE BIT AND OVER HERE, WE
HAVE THE STEAK, PART OF THE
UTILIZATION OF THE WHOLE CATTLE
THAT WE GET FROM PETERSON
FARMS.
FARMS.
FARMS. BACK YOU DON'T BAKE THE STEAK
IN, YOU PUT IT ON AFTER YOU
BRING OUT THE PIZZA?
>> YEP.
>> YEP.
>> YEP. THIS IS A GOOD EXAMPLE OF THE
LINE COMMUNICATION WHERE WE
WORK TOGETHER AS A TEAM TO MAKE
THESE DISHES.
THESE DISHES. THE GRILL GUY WILL PICK UP THE
STEAK AND THEN COMMUNICATE WITH
THE PIZZA TO MAKE SURE THE
TIMING IS PERFECT COMING TO THE
TABLE SO IT IS ALL DONE RIGHT.
>> IT SMELLS UNBELIEVABLY GOOD.
>> MEDIUM RARE IS HOW WE LIKE
OUR STATE.
OUR STATE. THIS IS FLANK STEAK AND YOU
WILL SEE SKIRT STEAK AND
SIRLOIN STEAK, AS WELL.
>> A LITTLE BIT OF PICKLED RED
ONIONS, AS WELL.
>> I JUST WANT TO LOOK.
YOU CAN MAKE ALMOST EVERYTHING
FROM THE PASTA TO THE PIZZA,
GLUTEN FREE?
GLUTEN FREE? >> WE CHECKED OUT THE MENU AND
IT LOOKS AMAZING.
GREAT STUFF AND WE APPRECIATED
WITH THIS RECIPE ON OUR