“Pizza’s Next Act”

One of the nation’s favorite junk foods is getting a makeover. Thanks to Atkins-style diets, gourmet chefs whose toppings extend as far as sashimi and heavy discounting by the big chains, the independent establishments that account for the majority of pizzerias have been getting squeezed for years. In response, many new places are dedicating themselves to the basics. Instead of stuffed crusts and Thai seasonings, the idea is to focus on pure ingredients: the dough, the cheese, the sauce.

Pizza’s Next Act: Buffeted by low-carb diets and chains that serve pineapple-topped pies, the local pizzerias that still dominate the business are fighting back — focusing on basics like crust and cheese. Our look at the country’s hottest joints,” by Katy McLaughlin, The Wall Street Journal, January 14, 2006
According to a sidebar (1-page pdf) accompanying this article, the “pizza places that are getting buzz [“Hot”], as well as highly regarded but more traditional spots [“Classic”]” in New York and Washington, DC are



Although we’re not pizza experts (see slice) … Chug made hand-tossed pizzas and “little hats” (a calzone) for 2 years during high school in a pizza place that made everything from scratch … we wonder why Pizzeria Paradiso wasn’t on this list …

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