Jeff Mahin drew on lessons learned in the food lab at Englandrsquos The Fat Duck while developing the perfect pizza dough for Stella Barra After 30 iterations he came up with a recipe that produces a crust that manages to be airy crispy and chewy all at once

Jeff Mahin drew on lessons learned in the food lab at England’s The Fat Duck while developing the perfect pizza dough for Stella Barra. After 30 iterations, he came up with a recipe that produces a crust that manages to be airy, crispy and chewy all at once.

Stella Barra: L.A.'s slice of heaven

The restaurant showcases both chef Jeff Mahin’s fine hand in the kitchen and the concept development skills of Lettuce Entertain You Enterprises. • See more New Restaurant Concepts

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TAGS: Eat Beat
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