He uses a blend of buffalo mozzarella and fior di latte, a cow's milk cheese, to lend lightness to his finished pies. Garlic comes from a farm upstate,
shiitake mushrooms come from a mysterious forager who digs around abandoned fisheries on the Hudson. Um, if I ever go there, remind me not to order mushrooms on my pizza. Mr. Mysterious forager only needs to be wrong once...
