ANDERSON, Ind. —
“I worked on my dough and sauce all summer,” said McCurry. “I try to make it a little nice.” Part of the key to that is fresh, local ingredients. He gets meat from Indiana’s own Gunthorp Farms, herbs from Aspire Farms, and specialty items from Indi’s Goose the Market. He puts his own spin on his tasty creations.
“Everybody seems to like the crust,” said McCurry. And while the three-meat Trifecta pizza is especially popular, this writer can attest to the delicious pesto pizza.
While the assembly and baking happen at events, all of the prep work takes place in a commissary kitchen, including making that fresh dough.
“Everything’s worked out really well,” said McCurry. “I’ve met some really nice people along the way, and a lot of people have helped me.”
McCurry’s not leaving his job at GM. He expects to cater events around Indiana two or three weekends a month, and some of those events benefit good causes. Giving back is a priority for McCurry. He makes a point of helping out with his oven from time to time – like his first foray out into the world with his new unit last December. He cooked up pizzas at an event for Women’s Alternatives.
“I wanted to drag my oven out the driveway somewhere. I went out and made pizzas for kids and Santa Claus.”
Look for Dal-Forno online or call 765-649-4765 for wood-fired pizzas and catering at events.
Like Nancy Elliott on Facebook and follow her on Twitter @ NancyElliott_HB, or call 640-4805.