Sarah Minnick knew she had to tackle bread making if she was ever going to improve her pizza crust. The quest for a better dough took her down a long path, and for the past 12 years, Lovely's Fifty Fifty has been one of the most well-regarded pizzerias - not just in the Pacific Northwest, but anywhere in the country. Sarah talks about her inspiration, her process, and how she decided to stop burning wood and made the transition to an electric oven.