As National Pizza Day, which should be a national holiday, approaches on Feb. 9, there’s no better place in South Florida I can think to celebrate than at Louie Bossi’s Ristorante Bar and Pizzeria. Bossi’s has locations in Boca Raton and Fort Lauderdale and Chef Louie Bossi know how to do pizza right, beginning with the yeast.
“We use a mother yeast versus using commercial yeast,” Bossi said. “We age our pizza dough for 24-48 hours. The longer the yeast has a chance to feed, the lighter it’s going to be.”
Bossi uses Poselli 00 pizza flour imported from Italy in each his pizza.
Louie Bossi’s Ristorante Bar and Pizzeria, by the way, is more than just great pizza. The restaurant also is known for homemade pastas and breads, fresh pastas made in house daily, steaks dry aged in house, salumi plates, fish from a wood burning grill, and fresh desserts and pastries all made in house daily.