The Dish: Pizza party at Dock Street Brewing Company

All right, time now for the dish. Today we're having a pizza party with a mother-daughter team who added awardwinning pies to the menu to complement their staple, which is beer. Yeah, Doc Street Brewing Company is celebrating a big milestone, its 40th anniversary. So, I headed to the woman-owned brewery for a toast with that beer and a lesson on that pizza. My favorite motheraughter duo. You've been doing this as long as you're born. Yes. >> And for 40 years. >> In 1985, Rosemary Sto celebrated the birth of Doc Street Brewing. >> 40 years ago, you had a baby and you had a baby. >> Two babies. We are. >> We're twins. >> We are. I always say that. We're twins. >> Stoer and her daughter Renata Vzy run the brewery and the brew pub on Washington Avenue in South Philly. >> What's the secret? >> Passion. >> Oh, and the beer, of course. I've been drinking it since I was born. Basically, I think that is the secret. It's beer and good food. >> Their pizza is long regarded as one of Philly's bestkept secrets. And today, I'm learning the secrets. >> It starts with the dough. >> The crust is really light and fluffy. I think a lot of people, especially when they make it at home, will use a rolling pin. And that is what you do not want to do because it gets the air out of the dough. And you want some of that fluffiness. Like when you take a bite, you'll see like perfect little air bubbles. >> We'll go gentle. We'll go gentle with it. >> Gentle. Nice. >> First, just kind of like poke at the dough and just kind of like get introduce it to you and your body temperature. Get to know it. >> Hello. >> Now, just pull it gently to stretch if you want to cheat. >> Then just keep going around like this and let the gravity get it. >> For the toppings, we each choose our own adventure. Ranata is making her namesake pizza and it's on the menu. >> There is roasted grapes, which I am obsessed with, and goat cheese. Add to that a shmear of creme fresh, a sprinkle of shredded mozzarella, some walnuts for crunch, and garnish with fresh mints. Oh, >> I love this. There's so many layers of flavor here. >> Rosemary is making one of her favorites. >> Hobby yellow cocoa means there's always an egg in it. >> She also adds some creme fresh and spinach, mozzarella, and chopped tomato. >> Put her egg right in the center and cook it in the with burning oven. It's the best thing. Oh, I love a runny egg. I'm excited now for mine. Two of my favorite things. >> This is the Alicia. >> The Alicia. Some bolognes and some bara. >> Yeah. >> Okay. This is heaven. One trick before the pie goes in the oven. Just oil the edges. >> Yeah. That'll get them nice and golden. >> Bake, slice, and >> adding a Doc Street brew is optional. >> Cheers. Salute. All of our pies were a hit. >> Mine is amazing. >> But that rinata, >> I really love the crunch of the walnut on here. >> The roasted grape on here is >> Yeah. >> on another level. >> It's delicious. Wow. Give it a little crunch. >> Good life, good food, and good beer.