How to Survive Neapolitan Pizza Boot Camp

When I moved back to Colorado after culinary school in Italy, the first job I had was with Frasca Food and Wine in Boulder. I started at the bottom and worked my way up to sous chef. After about three years, they started talking about expanding, initially to open a café, and then they decided a pizzeria would be more fun.

It took two years to come to fruition. In the initial...