"Ken Forkish isn’t running his illustrious pizzeria anymore, but he didn’t want to leave the business until his pizza recipe had reached the platonic ideal of a good pie. Forkish says the restaurant is making its best pizza ever now, and he’s right: The crust is now a blend of sourdough and traditional yeast doughs, topped with mozzarella that blankets the pie evenly. The one thing that remains: The restaurant’s wood-fired ovens, which leopards the crusts in char." - Brooke Jackson-Glidden