Like several of Knoxville's best chefs and restaurants, owner Brian Strutz is an alum of Blackberry Farm's kitchens. A Dopo is an homage to a life-changing trip he took to Italy years ago, where all they had was an oven. Strutz still uses an all-natural starter and his staff pulls mozzarella curds each day. Serious Old School in Tennessee! NOTE: on this episode, we also mention Potchke, an Eastern European-inspired deli Strutz is involved in. His business partner Laurence Faber and wife Emily Williams are the creators of that concept. --- Support this podcast: https://podcasters.spotify.com/pod/show/pizzacity/support