Pizza By The Numbers: Pizzeria Locale

Everyone is entitled to an opinion when it comes to pizza, but it's hard to argue that Pizzeria Locale does a fine job when it comes to representing the pizza of Naples. For anyone who's visited Bobby Stuckey and Lachlan MacKinnon-Patterson's pizzeria, it's quite obvious why this place is so popular — everything from the state-of-art Stefano Ferrara pizza oven, to the attentive service seems flawless — not to mention the "mind blowing pies," which locals and critics alike have fallen head-over-heels, totally in love with. Locale celebrated it's first birthday in January, and judging by the amount of product they've gone though, business is good. Locale chef Jordan Wallace shares some numbers:

In a year, Pizzeria Locale has gone through:

·Pounds of Italian Tomatoes: 16,640
·Pounds of OO Caputo Flour: 39,000
·Pounds of Fresh Basil: 780
·Pounds of Mozzarella di Bufala: 17,333
·Legs of Prosciutto: 416

· All Pizzeria Locale Coverage [EDen]
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