Radically Different Pizza
Posted: May 29, 2008 11:08am ET
In researching my cover story on pizza (in the current June 30, 2008, issue of Wine Spectator ), I came across some truly inventive options that went well beyond toppings. In the end, the story focused entirely on more traditional pizzas and modern variations, and omitted the most intriguing idea of them all—charcoal-grilled pizza, made famous by Al Forno in Providence, R.
To continue reading this page, become a WineSpectator.com member today!
Do you have a Wine Spectator magazine subscription? Save 50% on your Online Membership right now!
Log In If You're Already a WineSpectator.com Member
