At its heart, pizza is deceptively simple. Made from just a few humble ingredients – baked dough, tangy sauce, melted cheese and maybe a few toppings – it might seem like a perfect candidate for the kind of mass-produced standardization that defines many global food chains, where predictable menus reign supreme.
Yet, visit two pizzerias in different towns – or even on different blocks of the same town – and you’ll find that pizza stubbornly refuses to be homogenized.
