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

Given his background, you’d think Jeff Mahin would be creating molecular gastronomy-type tasting menus at this point in his career. Instead, he’s operating on a different part of the culinary spectrum, cranking out 700 pizzas a night as chef/partner at the new Stella Barra in Hollywood. The restaurant, which opened in May, showcases both Mahin’s fine hand in the kitchen and the concept development skills of Chicago-based Lettuce Entertain You Enterprises (LEYE), Inc.

On the s

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TAGS: Eat Beat
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