As Serious Eaters, I'm sure that Nancy Silverton needs no introduction for you. Co-founder and head baker at La Brea Bakery and former pastry chef at Campanile, she's now the owner of Pizzeria and Osteria Mozza. If you're to take our word for it (and you should), that makes her one of the key players in the pizza game, serving what may well be our favorite west coast pies.
More recently, she joined the burger biz by helping her friend, chef/partner Amy Pressman, to open upscale burger joint Short Order. Tragically, Pressman passed away shortly before Short Order opened.The winner of countless awards from the world's most respected cooking organizations and magazines, Nancy Silverton is a woman with a story to tell.
Now's your chance to ask her anything you'd like, from how she makes her pizza dough to the best way to grind burgers. Want to know the biggest challenges of running a world-class restaurant? She's got opinions. We'll be shooting all the answers in video, so if you'd like to get a tour of her kitchen, or perhaps a demo on how to stretch a pie, well, we can make that happen too.
Submit your questions in the comments by midnight Eastern Time on Thursday the 3rd. We'll pick the best ones and post her answers next week!
About the author: J. Kenji Lopez-Alt is the Managing Editor of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.