| At Upside Pizza in Manhattan, co-founder Noam Grossman works really hard to make sure every pie tastes just right. He sources seasonal ingredients from the farmers' market. He makes mozzerella fresh in the basement. The dough is made from a sourdough starter, not commercial yeast, a process that takes a lot of painstaking experimentation to get right. So by the time a slice of sausage and pepper pizza is ready for purchase, a lot of TLC has gone into it. So there are a few things that Grossman really hates to see customers do with that nice pizza. You're allowed to eat however you want, of course, and if taking a slice of fancy pizza and smearing peanut butter all over it gives you joy, no one is going to throw you in pizza jail. Read more... |
