Great pizza has several requirements: one is great flour, another is a wood-fired oven.
There are but a handful of pizza places in our town that use wood-fired ovens, and even fewer that use great flour. Mill City Kitchen does both, and its pizza is very close to the best pizza in town. A few years ago, owner John Shepherd was watching pizza maestro Chris Bianco on Netflix’s “Chef’s Table.” Bianco spent years looking for the best pizza flour and found it in Arizona.
“After watching that episode of ‘Chef’s Table,’ I knew I had to have that flour from Hayden (Flour) Mills,” Shepherd said. “It took some doing and now that’s the only flour we use, and what a difference it makes. We recently hosted Marilena Barbera, a Sicilian winemaker, for a five-course menu, one of which was handmade pasta, which of course was made with the same flour. She raved over our pasta.”…