…It all started because Bill Hutchinson wanted a brick oven. “My wife and I watched all those Food Network shows,” he says. “I mean, we love Bobby Flay. And we thought it would be cool to have a brick oven to cook in.” Turns out, the more the commercial sales executive looked into it, the only reason to have a brick oven was to make pizza. That discovery led Hutchinson to another: if you had a brick oven and you made pizza in it, you could go a step further and make Neapolitan pizza in it. And, Hutchinson realized, if he were going to that, he may as go all in and open a pizza shop – and get certified as a pizzaiolo while he was at it.
So, that’s what he did. Becoming a certified pizzaiolo means receiving a certificate from Naples, demonstrating that you’re familiar with – and have taken training on – making authentic Neapolitan methods. Hutchinson took an intensive, two-week course and, certificate in hand, he and his family opened Pizaro’s Pizza Napoletana on Houston’s west side in 2011. This fall, they’re moving into Montrose…
Read the rest of the story by Holly Beretto on Houston Eater http://houston.eater.com/2014/3/19/6259477/pizaros-owner-bill-hutchinson-on-his-famous-pizza