Back in 2012, while studying architecture in Rome, baker and artist Vlado Petrovski of Baltoz Bakery fell in love with pizza. His study focus shifted from architecture to painting, but his fascination with pizza endured. After graduating from Columbus College of Art Design, Vlado moved to Baltimor e in 2016 to pursue his MFA at the Hoffberger College of Painting at Maryland Institute College of Art. All the while, he was making and perfecting pizza at home in Bolton Hill. He’s a technical guy, so tinkering with dough — which is temperamental to say the least, especially with Baltimore’s infamous humidity — is something he genuinely loves to do. I have so much respect for chefs who work and work to perfect something, only to start all over again the next day. That level of dedication is inspiring to me, though it also makes me tired just thinking about it. Thank you, culinary magicians. When I sat down with Vlado to get to know him better, I learned a lot — like the fact that the dough at Baltoz is naturally fermented, with no conventional yeast used at all. The dough is made fresh every day, and that freshness, combined with the fermentation process, creates pizza that’s often easier on the stomach, much like sourdough bread. The level of craft and care is easy to see and taste in both the baked goods — especially the sourdough bagels — and the pizza. For example, Vlado told me Baltoz’s vodka sauce simmers for 12 to 14 hours. He gets there early every morning to prep dough, sauces and everything else before their 4:30pm opening. Of course, throughout the day, he tastes things constantly to make sure everything is on point.  The exterior of Baltoz Bakery. To Vlado, quality and consistency are the two most important parts of the work. We talked a lot about how difficult consistency really is in restaurants. As a diner, when a place manages to pull that off night after night, it honestly blows my mind. Working with food is both an art and a science — so, doing it all so well is no small thing. Speaking of dedication and getting things right, Vlado’s vegan pizza (his favorite on the menu) took three years to perfect. It employs a long caramelization process with white beans, creating a texture that mimics velvety, slow-cooked tomatoes. The inspiration and approach to this pie came in part from growing up with his grandmother’s cooking in Macedonia. Vlado told me his grandparents lived with the family and that through them, he was able to see and absorb their approach to food. First: grow most of what you cook and eat. Second: waste nothing. (I loved this part.) I love that the vegan pie is not only something special for Baltoz’s vegan customers, but also a quiet tribute to his grandmother and to family life back home in Europe. “For me, I have to be satisfied before I think you will be satisfied. Much like finishing a painting… adjust, adjust, adjust… and then you have to decide when it’s done and move on.”Suffice to say, your food is very, very good, Vlado. Thank you. Cake or pie? And, what kind? Although I like pie, cake is my favorite by far.  All pound/tea/loaf cakes.  Pizza from Baltoz Bakery. Photo credit: @baltimorefoodscene. Your most prized possession? A painting.  What’s your favorite thing to order out at restaurants? Well composed curry dish.  What’s your favorite thing to cook at home? A bowl of pasta.  What is your morning beverage and how do you take it? Light roast black coffee hot and plain, accompanied with sparkling water aside. What’s your personal motto? Be kind, give your best, have no expectations.  What is your favorite holiday and why? I’m not sure if I have one, I enjoy each and every one in different ways. Pizza from Baltoz Bakery. Photo credit: @baltimorefoodscene. Best advice you were ever given? Define yourself, and be responsible for your actions.  And from whom? My grandfather.  What do you feel is your greatest accomplishment? Patience and acknowledgment.  The last text you sent? My texts are mostly mechanical responses. Nothing interesting worth mentioning… What is your idea of perfect happiness? Family, wellness, my studio. What do you love most about food? That it is humble and sensible.  Your favorite place in Baltimore? My neighbourhood, Bolton Hill.  ...read more read less