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This week, we chat with Candy Yiu, who owns The Turning Peel in Portland, Oregon. She meticulously selected all the design elements that went into the pizzeria that resides in a house turned commercial space. The result is an enchanting and magical space with sourdough Neapolitan pizza at its core.

We talk about how the business has developed and how the starter and pizza dough has evolved. She even shares what her sourdough is named.  

In an upcoming Conversation in Pizza Today Magazine, we asked Candy about the pizza style and dough. She said, “It is like a traditional Neapolitan pizza with paper thin crust with airy rim. But the difference is the crust is crunchy on the outside. Holding the edge of a slice should withstand weight of toppings. The sourdough gives you a tangy flavor you can’t resist. Crunchy yet chewy! We serve our sourdough Neapolitan pizza on a rack on a plate. We spent a long time to select this system to keep the pizza crust crunchy.” 

Learn more about The Turning Peel at https://www.theturningpeel.com/ and on Instagram at https://www.instagram.com/theturningpeel/ 

Show Notes: 

Jeremy and Denise highlight Pizza Today’s Pizzeria of the Year, Camporosso in Ft. Mitchell, Kentucky. Read the full story: https://pizzatoday.com/topics/people-pizzerias/2024-pizzeria-of-the-year-camporosso-wood-fired-pizzeria-ft-mitchell-kentucky/

Check your Email for the 2024 Pizzeria Operator Survey. Learn more about the survey get a link to the survey at https://pizzatoday.com/topics/industry-news/pizza-today-launches-2024-pizzeria-operator-survey/