We trained in the Neapolitan pizza style under the grand masters of Napoletana, Pizzaiolo Roberto Caporuscio and Pizzaiola Giorgia Caporuscio of Kesté NYC, and are thrilled to have brought that art form to Southwest Michigan. Our dough is always made fresh and fermented according to the secrets of old Napoli, and you can watch our Pizzaioli ply their unique trade in our open pizza kitchen, where they stretch and build your pie using only the finest ingredients.
We are NOW HIRING 2 Napoletana Dough Makers, one Full Time and one Part Time, in our gorgeous location 2 blocks from Lake Michigan, the Hamptons of Chicago. We will teach you this authentic style of dough-making and you will then become expert at it as you make, and roll, our dough each day using the finest equipment and ingredients from Italy. By the end of Summer you will be able to take this skill with you to kitchens and restaurants in your future, making you more attractive as a hire, or you may wish to choose to stay on here and continue to hone your skills or begin on the path to becoming a Pizzaiolo or Pizzaiola.
To apply, please make sure to select MORNING DOUGH MAKER / BALLER in the application that loads after you click the button below: