Before I moved to Portland, I didn’t think too deeply about pizza. Five years into editing Eater Portland, I now have an elaborate set of questions I run through each time I cover a pizzeria opening: Where do you source your flour? Which grains are included in the blend? Are you using conventional yeast, or is this a sourdough crust? How long is your fermentation? At what hydration? Do you make your own cheese? Are you using a wood-fired oven, a Pizza Master?
It’s not like I set out to become a pizza geek; rather, I simply get to cover a lot of pizzeria openings. Between the superlatives
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