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| © J. Adrian Wylie |
by Sally Mitani
posted 12/11/2012
Joe Sheena proudly holds out a margherita pizza just out of the oven and gives it a shake. A few bubbles appear--it looks almost soupy. This is exactly the effect he's after. It's a "neo-Neapolitan" pizza. Neapolitan-style pizzas (and their neo cousins--the difference between them is a technical dispute best left to experts) have a higher moisture content than
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