The Evolution of Pizza Crust

Jason gets chubby chub for it is I'm leaning more and like a experimental sourdough starter. Liquid nitrogen is involved at some stage of the process exactly gold leaf liquid not you know dry ice zaw stuff like that. The fact that stuff crust isn't still kind of dominating the pizza landscape is pretty shocking when you think about It's crazy that you've never had that as a foodie, Jason says.

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