Rick Easton of Bread and Salty Bakery just had a pop-up at Bruno Pizza. Joined by my pizzaiolo friend,Domenico, we visited to see and talk. Rick had been at it since early in the morning. Turned out his flour was not as extensible as he'd wanted, so he suggested making focaccia sandwiches rather then his signature taglio pizza. Here's what we had, joined by chef Pamela Yung of Semilla.
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