6 Rhode Island Pizza Spots to Seek Out
"A baking tradition older still than the classic pizza strip is sourdough, which gets its desirable tartness and complexity from fermentation with wild yeasts and bacteria. At Nana’s, which began as a bakery and pizza shop in Mystic, Connecticut, and added a bigger sit-down restaurant with a full bar in Westerly, Rhode Island, co-owner and executive chef James Wayman leans all the way into a variety of fermentation techniques, amping up the flavor of whole-grain, Neapolitan-style sourdough pies with tomato sauce made with shio koji and parmesan mixed with dehydrated soy sauce lees from sibling business Moromi, a Connecticut producer of soy sauce and miso. Keep an eye out for a pie topped with clams and soupy, the official Town Meat Product: It’s a type of soppressata perfected by local institutions like Westerly Packing and Dipper’s. For more sourdough Neapolitan action, check out Newport’s Mother Pizzeria." - Adam H. Callaghan
