There’s a new breed of pizza-maker out there: one that appreciates the tradition and culture of pizza. Like what microbrewing did for beer drinking, artisan pizza-makers are doing for the classic pie. Restaurants are popping up dedicated to the craft of pizza-making, and the results show in a quality menu. However, for all this attention heaped upon dough, sauce and cheese, the average slice still lacks soul. To be able to partake in this new pizza culture requires a commitment of an entire pie; sometimes I just want to go down to the corner and grab a slice.
Continue reading Mama, let your children grow up to be pizza-makers