Description du produit
West coast pizza pioneers tempt purists with the ultimate cheesy crust
From dough to toppings, pizza can be a divisive topic in the USA. Adherents usually fall into one of two camps (New York thin-base vs Chicago deep-dish), so imagine the collective surprise when a small taverna in San Francisco proposed a whole new type: a distinctively wide crust – at least an inch all around – roasted at a low temperature, with a charred finish, then sprinkled generously with Parmesan.
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