"Chef and native New Yorker Sei Shiroma had to come to terms with this when he opened his first pizza restaurant, Ferro e Farinha, in Rio de Janeiro in 2014. Shiroma’s pies are made with naturally fermented dough and cooked in a wood-fired oven, which, unlike traditional Brazilian pizza, results in a light and crispy crust. 'This is the kind of pizza I recommend you eat with your hands,' Shiroma tells me." - Carla Vianna
Eater
