After studying at La Cordon Bleu and Ecole Le Notre, Nancy Silverton went on to co-found La Brea Bakery and Campanile, two Los Angeles institutions. She has gone on to open a number of restaurants in Los Angeles and beyond. At Pizzeria Mozza Nancy put her skills as a baker and pastry chef to work to create one of the best pizza crusts available. She was kind enough to let Billy (a frequent patron of Pizzeria Mozza as well as Osteria Mozza) in on some of her dough making secrets. Nancy was hanging with Harris. Don't miss Part 2 in which Matt Molina, Executive Chef of Osteria Mozza and Pizzeria Mozza, shows Billy how to use the dough to make delicious pizzas!