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Donna Howell
Food Service Director
donna@dorothylane.com
Donna Howell began working part time in the Oakwood Deli/Bakery department in 1985. Within three years, she became the Oakwood Deli Manager and in 1994 became the Director of Food Service for the company. She has actively been involved in creating lots of mini-departments, as well as creating great displays with wonderful products. Donna treats her associates with respect, which creates a successful team who consistently give their best to the company. In her spare time, Donna enjoys drag racing, knitting, and her dogs.
Jason Belcher
Kitchen Director
jason@dorothylane.com
Jason Belcher started his career at Dorothy Lane Market as a carryout at Washington Square over ten years ago. He has worked in various departments, including five years as Deli Manager, going to extraordinary lengths to satisfy and delight our customers. His high standards make him want to meet and exceed their expectations every time they walk through the front door. His goal is to sell the highest quality product, and he does this by evaluating every ingredient with specific criteria. In his spare time he enjoys softball, golf, and spending time with his wife, a former DLM associate.
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DLM Naples-Style Pizza*
Click here to view our menu. (PDF)
*Only available at our Washington Square location.
la storia
We’ve always been interested in the origins of great food, and are enamored with duplicating it as closely as we can. We’ve been going to Italy for years, and always loved the pizza. The greatest pizza tradition is in Naples, where the artisan pizzaioli pizza makers combine two elements, the oven and the ingredients, to create their renowned pizza napoletana. Our DLM Naples-Style Pizza has the signature airy crust with a charred exterior and chewy interior, and each pizza is topped with the perfect ratio of ingredients.
gli ingredienti
We chose every single ingredient very carefully to produce the optimum pizza. We use our own signature ingredients including Vera Jane’s Extra-Virgin Olive Oil from Tuscany and cheeses we make right here such as DLM Fresh Mozzarella and Ricotta.
il forno
To make a Naples-style pizza, you need to bake directly on the hearth of an extremely hot oven. Our "Naples" oven, recently installed at our Washington Square store, reaches temperatures well over 1,000 degrees in the upper part of the oven! Baking this way produces the amazing crust of a Naples-style pizza, with its charred exterior and chewy interior.
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