"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
