Inside The Kitchen Of Katie Collier
When it comes to her kitchen, Katie Collier of Katie’s Pizza & Pasta Osteria is dedicated to putting diners first: “If we have the experience and the ingredients, we’ll make it for you—even if it’s not on the menu,” she says. The same satisfied-customer philosophy goes for the restaurant’s catering branch: Its completely customizable catering policy (No gluten? No problem!) might just be one of the city’s best-kept secrets. Check out the inside look into her kitchen below:
I really enjoy having fresh flowers around. I’m always buying fresh arrangements for the tables and orchids for centerpieces. I use those for our larger communal tables, bar and kitchen.
The pasta extruder and all of our bronze dies are from Italy. The extruder is like a giant Play-Doh machine.
We love the way it cooks the crust—at a high temperature of 1000 degrees. We use Missouri white oak kiln-dried wood, which gives great flavor, char and what we call “bark” or “speckle” to the pizza.
Extra-virgin olive oil is a huge part of my kitchen: Everything that we make has EVOO in it, and it’s a signature style in my cooking. I love a really good cold-pressed Italian olive oil.
We make all of our Neapolitan-inspired dough in house. It’s very simple, but it has a few tweaks that make it a Katie’s signature recipe.
This post has been brought to you in part by the mentioned business. All photos have been provided by our partners unless otherwise noted. Thank you for supporting the companies that keep ALIVE growing. This originally appeared in the October issue.