You’re traveling down a quintessential New England road deep in the South Shore of Massachusetts slightly off the Atlantic Coastline. You pass what looks like an ordinary barn and pull down the driveway to get a closer look. Is this the place? You think to yourself as you slowly turn off the the car and open the door. Your nose confirms the answer before you can look back down at your GPS. Stepping toward the barn doors you see 2 tall slender men mulling over a large island. KNOCK KNOCK
Andris Lagsdin greets his regulars with a big smile, knowing just what they came for. Those in the know show up to his meticulously designed test kitchen every Friday afternoon with $5 and leave with the best dough they have ever tasted. I remember growing up my Mother would make us homemade pasta. It ruined my taste for boxed pasta forever. It’s the same with Andris’s 72 hour dough; with product this fresh and tasty, good luck ordering from your local pizza joint again. There’s a reason why the big push to eat local and organic (yes, this dough is organic) – not only is it better for our bodies and our planet, it simply tastes better. (Especially when it’s made on Andris’s Baking Steel).
We had a lot of fun making our own pizzas with the family once the dough was ready…
We did not become pizza legends as the website promises, but that’s mostly because we had a 2 year old handling the sauce. But seriously, if you want to impress your friends, host a homemade pizza night with this dough or try making your own bread – No question they will be asking you about it (up to you to tell them or not – they sell out quickly!) No seriously they are like the new release Yeezys of pizza dough. “Get it if you can.” “Great dough…if you can get it.” I think you get the point here. They are up and running now that the weather is turning cooler so you don’t even have to be local to the South Shore to experience this dough with 1 day shipping.
Local friends, I could give you the address….but that would take away all the fun, wouldn’t it? 😉