These 8 Pizzerias Are Reimagining the Craft | Bon Appétit
"A Caribbean-inflected pizzeria born from the chef’s discovery of great pizza in Jamaica and his own West Indian heritage; the owner taught himself to bake and developed a locally milled, two-day–fermented dough that supports distinctive toppings like a zingy charcoal pesto base dotted with blistered tomatoes, jerk chicken, and caramelized plantain. Creative add-ons such as pomegranate molasses, plantain chips, and local honey encourage diners to build adventurous pies that evoke island flavors." - ByElazar Sontag
