Bar Toma, which made a big deal when it opened about the Roman style of crust its pizzas follow, is taking its interest in dough to a new level: they’re launching a series of Dough Masters dinners inviting great pizza makers to town. The first one is Jim Lahey, of Sullivan Street Bakery in New York and author of My Bread: The Revolutionary No-Work, No-Knead Method. He’ll be here Wednesday, March 13; the dinner is $45 ($47.57 including fees, gratuity, etc.) and includes antipasti from Bar Toma, three of Lahey’s pizzas and dolci and espresso; dinner will be paired with beer. Get tickets here.