Old World Pizzeria: From Fermentation and Rabbit Farming to New York-Style Slices in Saginaw
In this episode of Sidewalk Talks, Eric Shevchenko talks about bringing New York-style pizza to Saginaw with Old World Pizzeria. He talks about the power of food as a way to keep people connected, preserve culture, evoke emotion, and be a vehicle for creativity.
Eric explains how pizza became his focus, including a 48-hour research trip to New York eating slices and revisiting favorites. Shevcenko talks about his obsessive experimentation with dough fermentation and hydration, creative menu, and OWP’s burnt Basque-style cheesecake.
Eric recounts earlier experiences in Northern California…
The skinny
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