"Before it became a brewpub in Asheville, White Labs produced the yeast used by lots of breweries in town. So it makes sense that the folks behind that kind of discipline created a pizza as if perfected by science — the spot-on dough is just the right amounts of charred and crispy. The ingredients also seem crowd-tested, like tried-and-true medlies of mushrooms and ricotta or sausage with peppers and onions." - Eric Barton
