On the Grid : East Pizzas
"East Pizzas prove that not every pizzeria has been green-white-red Italian. If you source locally and use the best ingredients, then really you can’t go wrong. East Pizzas’ slow fermented sourdough bases only use flour, water, and their own starter. The cheese is from Dumfriesshire and charcuterie from Leith. Pizza makers get excited about crusts. I can see why. Theirs is huge - fluffy on the inside and charred on the outside, while the centre is a delicious gooey mess. Pizza is so often a mass-market and mass-produced product. Yet individually these are of the highest quality." - fourcolourblack
