Head Chef Daniele Uditi’s sourdough starter is 65 years old. It might be the secret ingredient that earned his neo-Neapolitan pies at Pizzana a Michelin Bib Gourmand. He did, after all, bring it all the way from his Auntie’s bakery in Southern Italy to Los Angeles.
This week, the Neapolitan pizzaiolo and sourdough bread master published his first e-cookbook, divulging more secrets behind his delicious food. “Ricettario Vol-1 Sourdough” offers 8 essential sourdough recipes that will turn their fermented dough into balanced loaves, mouthwatering pizza and fluffy focaccia enjoyed by actress Sophia Loren. Chef Uditi has pledged to donate part of the sales to World Central Kitchen, a nonprofit founded by Chef José Andrés.
“I wanted to do my part for the restaurants in distress and their restaurant workers,” he said. “I don't have a lot of money, but I have knowledge.”
Chef Daniele began making pizza at 12 years old. In Caserta, Italy, he worked for Chef Rosanna Marziale, before arriving in Los Angeles. Since 2017, he's fired up pies at Pizzana and cooked for many movie stars. The sourdough bread recipes in this book have a more balanced flavor like those found in Southern Italy.
Neapolitan Chef Daniele Uditi shares his first cookbook, one of seven forthcoming volumes, on sourdough recipes for home cooks.
Instead of one cookbook with 70 recipes, Chef Daniele divided the recipes into seven quick volumes, which will be published soon. The first book on sourdough recipes was edited by writer Paul Feinstein, a frequent contributor and cooking lead for La Cucina Italiana. The next will focus on pasta and sauces. Chef Daniele said the remaining themes will be revealed in the future.
Chef Daniele Uditi bakes a “pillowy” focaccia inspired by his family recipe that he includes in the new cookbook. (Photography by Jesse Hsu.)
As a special feature of the e-cookbook, the recipes link to videos of Chef Daniele demonstrating baking techniques. He spent some of his childhood squishing air holes out of the loaves for fun at his family's bakery. Watching him in his element is a rare pleasure. He also hosts live Zoom cooking classes.
Due to popular demand, Chef Daniele plans to write an Italian version of the cookbook soon.