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531 Postcards · 41 Cities
Reimagining the Pizza Parlor | The New Yorker
"Dufresne’s crust, made from dough flecked with whole wheat and cold-fermented for seventy-two hours, is notably tangy, and satisfyingly chewy beneath its crackly exterior. It makes an excellent base for each of the four pies (plus one calzone) available, including the Classic New York, with tomato sauce and shredded low-moisture mozzarella, and my favorite: the Everything, topped with cream cheese, poppy and sesame seeds, dried garlic, and salt, and finished with fresh chives—a toasted bagel with melty schmear, in pizza form." - Hannah Goldfield
