These 8 Pizzerias Are Reimagining the Craft | Bon Appétit
"A wood-fired Neapolitan–style pizzeria introduced to a small Delta city by a couple who leaned into slow-fired technique and authentic low-moisture mozzarella; early skepticism gave way as diners warmed to the charred crust and bright flavors. Menus now include pies inspired by the chef’s Sonoran childhood—tender pulled pork with bright salsa roja and smoky chorizo with roasted potatoes—turning the town into an emerging pizza destination for travelers across the state." - ByElazar Sontag
