Conversation: Anna Crucitt, Mercurio’s Pittsburgh, PA

Pittsburgh, Pennsylvania

 

Idea:

Mercurio’s is a total-assistance Italian eatery that specializes in artisan gelato and Neapolitan pizza. We try to offer you our company an authentic Italian encounter at our cafe.

 

Pizza Design:

We make a Neapolitan model pizza with simple components: water, Caputo flour, yeast and salt. We do a prolonged fermentation, about a 3-to-six-hour bulk fermentation and then we roll our dough balls. They increase another 36 to 48 hrs before remaining utilized. Hydration that works very best for us is about 62 to 68 %.

 

With a thriving gelato business, what went into incorporating Neapolitan pizza in 2011?

Our gelato store has transitioned a several instances before starting to be Mercurio’s. We wanted to make the adjustment of incorporating food to our menu due to the fact acquiring only gelato in Pittsburgh manufactured company complicated in the wintertime. To add a pizza restaurant to our current gelato organization, we had to go places in our compact purchasing district to have a much larger making. We also spent a ton of time educating ourselves on how to operate a entire-service cafe and on how to correctly make Neapolitan pizza.

What has been essential to working a successful business enterprise with your siblings?

We realize every other’s roles and we really don’t go into each individual other’s lanes. We all have the same aims for our firms and realize what it requires to satisfy them. It aids that we are all competitive people today and for that reason choose personalized obligation for our do the job so we can all win collectively.

You took Second Area in the Gluten-free of charge Division at the 2019 Caputo Cup. What information do you have for other operators struggling to best their gluten-no cost pizza dough?

Talk to your vendors to find facts on what gluten-totally free merchandise are obtainable, test them all and use them as a base. Really do not be worried to blend unique flours these types of as potato starch, brown or white rice flour, or tapioca starch into distinctive brands. We insert a ton a lot more water to our flour now than we did to begin with and it assisted a great deal with the density and texture. Use rice flour to extend the item and try to push it on a wood surface to assistance with it sticking. The flour is a lot easier to push when cold and utilizing a tiny picket roller for the middle will assist get it slender without having building a hole.