Hey there, it’s Alex,
When I was making music I did a lot of the production work, which involved conceptualizing, recording, and singing on it, but I didn’t play most of the instruments.
Often, I’d craft the drum beats or sample elements instead.
Pizza-making is similar to this process, with dough resembling the drums a crucial foundation often overlooked in favor of lyrics and melodies. Drums drive most popular songs, serving as the backbone and typically the first element recorded.
My approach to dough mirrors this ethos.
I wasn’t formally trained as a musician or as a cook. Just as with drums, I experimented repeatedly with dough trying out techniques like polish, biga, and sourdough hybrids, and playing around with different flour blends all through trial and error, without precise scientific or traditional knowledge.
Much of what I do is driven by intuition and curiosity.
I’d ponder questions like, “What if I increase the proportion of whole wheat in the recipe?” or “How would adding a bit more water affect the dough?” This approach mirrors my attitude towards music-making—I don’t care about conventional rules like compression or reverb; I use these tools as I see fit, driven by experimentation and a desire to see what happens.
Feeling confined and restricted occurs when the general population consistently adheres to the same approach to doing things.
I believe it’s crucial, whether in music or cooking, to follow your instincts and do what feels right. The most significant lesson I’ve learned in the past six months is the importance of prioritizing my own desires over meeting others’ expectations.
The real cake isn’t HAVING what you want, it’s DOING what you want
Lady Gaga
We turned 2 on Sunday. It’s been a wild year, and none of this would be possible if it weren’t for the team, Hot Tongue, and most importantly, Michael Hiller and Andrew Alvarez.
Life is not a solo project, and anyone who attempts to go into things on their own is doomed to fail or at least remain stagnant.
Andrew and Hiller have made this restaurant a better place to eat at and work at day in and day. They epitomize what effective management should entail.
It’s a rare privilege to work alongside some of your closest friends, and I’m immensely grateful for the opportunity to collaborate with both of these outstanding individuals.
I hope we can build an empire together for years to come.
