A list of pizza possibilities greet you at the counter-takes on a white pizza, a margherita, barbecue and other favorites-but then the nice kids at the counter ask you if that's it. You'll try to stay pure, concentrating on simple, straightforward flavors, but no. From someone grabbing a disk of raw dough and brushing it with olive oil to someone else throwing ingredients on it to someone throwing it at the back of an always-raging furnace to someone calling your name takes about five minutes. And the results are great: thin-crust, crispy, sturdy, large but not gut-busting.
While it's luxe loncheras and blueberry doughnuts that currently receive all the local media (both dinosaur and social) buzz, the art of the pizza has quietly spread across the county: New York-style dives at which Mickey Mantle and Mark Sanchez... More »
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