Copy of Press
8 Styles of Regional Pizza to Know, Love, and Cherish
Hand-stretched, wood oven-fired, with a chewy crust and a floppy center. Some spots stick to strict Italian standards, others veer more neo-Neopolitan, especially when it comes to toppings (think duck meatballs, tomatillos, and smoked salmon).
7 New Restaurants Where Passionate Pizzaioli Are Upping Their Pie Game
The ultimate blank canvas for chefs these days: charred, puffy dough. “Working with it keeps me on my toes,” says Zach Swemle, the chef behind mobile Neapolitan pizza outfit La Morra, which recently decamped from Charleston to Los Angeles.