CHEF ERICK
CHEF ERICK
Erick Carrasco is the creator of Mostly Dough Mobile Pizza. He combines the mastery of high hydration Neapolitan-style pizza dough and the fresh mobile take on a high-end pizzeria. Chef Erick puts together market and seasonal ingredients that stand out. Choosing one of the most exclusive pizza flours and a formulation that delivers texture, appearance and outstanding flavors, Chef Erick created a pizza that stands its ground.
Chef Erick has an extensive background cooking in high-end NYC restaurants, including Beauty & Essex and Eataly Flatiron. Chef Erick’s interest in pizza and pasta intensified during his time as the sous chef at Birreria. He continued to develop his knowledge of Italian cuisine working alongside some of the best chefs in the city. In 2018, Chef Erick opened his first restaurant, Norcina Restaurant, where he was part owner and executive chef. Norcina, in New City, New York, received glowing reviews from publications such as LoHud and Rockland Report, and several on-air interviews from Thrillist, Restaurant Hunter, and News12. There he honed his pasta/pizza making skills and found an intense hunger for crafting excellent pizza. At the end of 2022, Chef Erick left Norcina to create Mostly Dough Mobile Pizza.
In his most recent venture, Mostly Dough Mobile Pizza, which opened in January 2023, Chef Erick broadened his culinary inspiration to include the different regions of Italy. His menu at Mostly Dough is reflective of the traditional recipes, ingredients, and cooking techniques he learned firsthand working in Eataly and Norcina.