Sho Pizza Bar - Review - East Nashville - Nashville - The Infatuation
"We’ve heard there’s some pretty good pizza in Tokyo. We’ll get there one day to try it for ourselves, but in the meantime, you can catch us at Sean Brock’s new spot in Riverside Village, which specializes in a similar style of pies. The dough undergoes a three-day fermentation period in a temperature-controlled dough room, and the result is a delightfully chewy personal-sized pizza topped with things like country ham, guanciale, and mushroom cream. Be prepared to wait, though—if the restaurant’s at capacity, it can take up to 40 minutes for your blistered pie to come out of the wood-fired oven. Order the raw bluefin tuna or little gem salad to keep you company until then. And always get one of the dipping sauces, like the miso ranch, for the crust." - Jackie Gutierrez-Jones
