Rolling Crust Pizza
La mia storia - Dimitrius Castacio
While I lived in Silcily I learned how to make pizza (what I believe) the correct way. Growing up in NY I was eating pizza everyday during Jr High and High School. I know good NY pizza. Pizza shops were almost as abundant in NY as coffee shops are out here in Washington. In Sicily, I learned how to make pizza at home as I did many other things such as wine, pasta, & sauces. Its what we did and still do back home each year.
It was that Sicilian flavor and texture that I felt was the proper method and the one I wanted to replicate when I returned to the US and that is what ultimately led me to starting my own business, making pizza for my fellow shipmates and soldiers and getting paid for it, I simply told myself that I will do what It takes to be in business and stop letting others try to derail me.
Now, I make a traditional pie in the Italian manner, Caputo flour, imported san marzano tomatoes, and for the private parties that I love to do if the host so chooses, I offer traditional Buffalo mozzarella as well, I also do a New York style crust with All Trumps flour, and a semolina blend with Grande mozzarella, this is as close to a real NY pizza your going to get with out having it delivered to you here in the PNW.
CONTACT DIMITRIUS
(253) 495-6532
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Dimitrius Castacio
I am retired US Army, and prior to that I was in the US Navy. Originally from New York, Staten Island, and I spent just over two years living in Sicily which is where part (I’m Irish, Italian German Portuguese, and Puerto Rican) of my family is from (Corleone region) seriously not making that up!
Rolling Crust Pizza
I have a small & modest one person operation. Its simply a 10 x 10 pop up tent, an oven I designed just for making pizzas which is robust, lightweight and works very well. The best part is, I have designed these so that you can buy your very own! These are perfect for backyards to go with your barbecue set. Contact me if you would like to get your very own!
DID YOU KNOW?
I also do a sandwich called a “Puccia” its like a calzone and Panini had a kid, nice and hot, cheesy and amazing
I do a traditional pizza, a Sicilian pizza, the correct way with sliced cheese and then sauce on top, sitting in olive oil as it bakes for a nice crisp crust - AMAZING!
Absolutely one of the best pizzas I have ever had.
-Vinny, July 2015
"My goal is to have a real brick and mortar restaurant to make my pizzas and spread the wealth of knowledge of real pizza!"
If you can help, please donate at Dimitrius' GoFundMe account below.
THANK YOU!
