Conversation: Juan Perez, Posto, Boston MA

Juan Perez is Govt Chef at POSTO in Boston.


Boston, Massachusetts



POSTO is a wine bar & pizzeria focusing on wood-fired Neapolitan-style pizza, pasta and wonderful Italian motivated applications. POSTO usually provides seasonal elements and area sea foodstuff. 


Pizza & Dough:

We do Neapolitan-style impressed pizza, baked in our wood-fired pizza oven from Italy. This will make it crispy but smooth, too, which to me is what makes it unbelievably delicious and makes an unforgettable working experience.


How extensive have you been building pizza? And why pizza?

I have been making pizza given that 2009. I fell in appreciate with the craft and the exhilaration to be in entrance of the oven. This marketplace has brought huge pleasure to my lifetime. I have received so considerably working experience during the a long time and that has authorized me to share my aspiration with others all over the environment. Social media has also opened the doors for me for alternatives like this! I at the moment have 260,000 followers on my social media account (@juangpizza) and I am equipped to listen to their stories and goals. This also prospects me to sharing my desire of opening a modest pizza area. It is something that I am doing the job to every working day!


How did you master your craft?

I began my job at California Pizza Kitchen again in 2009. Doing the job for a world wide business has taught me a whole lot. Luckily, I identified a smaller place known as POSTO and I figured out the principles of the Neapolitan-design and style pizza — hand stretching, wooden-fired oven administration and additional. With the basics of this model, I have tried out to set my have craft on it, but not receiving far too much from the fundamentals.


What’s been your most important obstacle with pizza dough and how did you fix it?

To start with, not having command of the temperature in the home due to the unpredictable Boston weather conditions. We all know that temperatures can modify substantially from a person working day to one more. We do have a fairly constant dough. It just demands to get the correct drinking water temperature, which I like 65 F. I know that for some the rule should be all around 55 to 56 F. But because of to adjustments in the room temp I have discovered that this (65 F) water temperature has worked out properly for us.


What way is pizza headed in your check out?

In my watch, again in 2009 when I begun in this business, pizza was just a standard enterprise like any other. Big chains were ruling the business, and of training course, there had been smaller area places with significant high quality merchandise way too.

Now in 2022 the revolution of these new portable ovens has vastly impressed me! To be in a position to bake a pizza in your property at 700 to 800 F, and even now have professional quality, has taken pizza to a new degree. 

As a result, this business continues to revolutionize and open up the door to numerous new small pizza sites all over the earth.