"Angelo Iezzi is supposedly a pizza legend in Rome. He rose to fame in the 1980s by adopting a long fermentation, high-hydration style of style of pie-making that resulted in an airy, crispy, highly digestible crust. And as luck would have it Iezzi himself now has a permanent Manhattan presence — of sorts. He’s partnered with Fabio Casella of San Matteo fame to open PQR on the Upper East Side, selling his signature al taglio slices, cut with scissors into grandma-style rectangles. Iezzi is “one of the pizza gods,” Casella has said." - Ryan Sutton
