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Pizza Pies with Elliot Tomaeno in the East Village

This morning we're getting fresh with tech world hottie Elliot Tomaeno

Watch and learn, ladies. Today, Tiffany J. Davis gets schooled on a can’t-fail pizza pie. That’s amore, no?

Name:
Elliot Tomaeno

Dish: Organic and gluten-free fior di latte pizza from my parent’s restaurant growing up

Hometown: Chicago, Scottsdale, Arizona, and Lugano, Switzerland

Current location: East Village, New York

Day job: Running Astrsk, a PR firm for early stage tech start-ups.

Daily uniform: Sidian, Ersatz, & Vanes button-down, Won Hundred jeans, an old-school Phillies snapback cap and Common Projects sneakers.

I have a few: Tie clips

In the kitchen, I swear by: Organic sea salt, truffle oil, and an espresso machine

The taste I couldn’t live without: Garlic

Hidden talents: I’ve been playing guitar since 14. And weird accents.

If my kitchen could talk, it would say: Thank you for using me, Elliot.

Latest splurge: I’m getting the new 5S iPhone. Yes, I know I don’t need it.

Last place I traveled: Puerto Rico

Most romantic thing I’ve done: I asked someone to move from San Fran to NYC with me —after dating for a month.

In life, what is most important to me is: Family, nature, and finding peace. If you can find those in New York, you can find them anywhere.

I get nervous when: I think about being the boss I didn’t like. And, launch parties in general.

My top 5 meals:
1. Spaghetti carbonara
2. Pad see-ew (Thai noodles)
3. BBQ brisket
4. Fried chicken
5. Beet and goat cheese salad (a salad that can actually be a meal).

Currently obsessed with: On-demand technology; a non-profit idea that I’m working on to help young people see the world during the time between high school- and college-life. My family’s not rich but I was fortunate enough to go to Franklin College in Switzerland and it changed my whole world.

My motto: Suffering ends with compassion

Organic & Gluten-Free Fior di Latte Pizza:

Ingredients:
Organic Rice flour or spelt dough (I bought mine at Viva Herbal in the East Village, but you can also get it at Whole Foods)
Fresh mozzarella (packed in water)
A bushel of organic basil
3 cloves of garlic
1.5-2 cups of Parmesan
1 Organic red onion
6-8 Organic Roma Tomatoes
Sea salt
Tablespoon of rice flour
Organic olive oil

Instructions:
– Preheat the oven to 425 degrees F
– Take the dough and spread it out on a pizza stone with a touch of rice flour to keep it from sticking (you can also use a cookie sheet but I suggest a pizza stone)
– Rub olive oil (about a tablespoon) on the dough
– Cut your garlic into small pieces and spread on dough — be generous with the garlic
– Put a layer of parmesan on top (about a cup)
– Slice Roma tomatoes into 1/2 inch slices and place them around the pizza — should be about an 1/2 inch between each slice on the pizza.
– Pull apart bits of the fresh mozzarella and place it on top of each tomato — be generous.
– Cut the red onion into rings and place all over the pizza.
– Place basil on top of the pizza — be generous
– Put a final layer of parmesan on top (about 1/2 cup)
– Rub sea salt on the crust
– Cook for 12-14 minutes, until the crust begins to turn golden

Alright, that’s it for another week! The lines are open and we are taking your Male Monday nominations! Let us know if you know of a hottie we should profile! pippa@sousstyle.com and gillian@sousstyle.com