Pizza 101

A primer on the regional styles of pizza authored by John Arena, co-owner of Metro Pizza.

https://tinyurl.com/5vrs8mh

That's a really good article. There's a lot of stuff I didn't know (assuming it's true/right): for example New York style pizza uses bromated flour. I only use unbromated flour. I've never tried Metro pizza. Going to have to now.

Wow, thanks Westie! That was very interesting! As a matter of fact, I passed it on to some other foodies that I know!

RecVPPlayer