WHO'S ROBO?

FINDING JOY BY MAKING OTHERS HAPPY

I mentioned on the homepage how I obtained my moniker, but you can probably tell from the vibe here that I've really leaned into the early-90s of it all!  

I grew up in the 90s, and was raised on shows like Saved By The Bell (you can probably tell) and the like. One thing I specifically enjoyed about those type shows is how much fun everyone involved seemed to be having, and how upbeat the general energy was (even in that one Jesse episode I'm sure you're itching to call me out about).  

I try to bring that fun and energy into the kitchen, because one thing I learned about myself in my late 30s, is that making other people happy with things that I enjoy creating with my own hands, in my dojo (the kitchen), really brings me a sense of joy and satisfaction.  Sounds selfish, but you all are the beneficiaries... so shush. 

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Robo is 100% self-taught, via books from geniuses in the field like Marc Vetri and Chris Bianco, along with countless YouTube videos - shouts to Brian Lagerstrom, Claire Saffitz, and Joshua Weissman. Robo's pizza dough is a Frankenstein of Mr Vetri and Mr Bianco's doughs, optimized for baking in a home oven, perfected following a ton of experimentation.  

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Robo uses exclusively King Arthur Baking flour in his bakes - KAB is an employee owned company which was founded in Boston before 1800.  They also guarantee the protein % in their flour, which ensures a consistent product.  

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I hope you enjoyed this lil' biography, and that I potentially inspired you to order some of my food which will undoubtedly put a smile on your face!  If you have any questions about Robo Dough, please do not hesitate to reach out! 

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Rob

Owner/Doughboy/Pizza Man

Robo Dough