"Folks Pizza owner Joey Booterbaugh is a longtime student of dough fermentation. The stunning pies are in a category all its own. Folks Pizza’s creations are sturdy wide-rim pies that keep all ingredients intact including a classic pepperoni or fennel sausage pizza, or one with guanciale, basil, fontina, provolone, pecorino romano, and olive oil with white sauce." - Eater Staff