Masullo Pizza
In case you hadn’t noticed, we are in the midst of a sort of pizza renaissance. Gone are the days of the “pan or thin crust” debate (for the most part). Creative chefs and connoisseurs have brought about a pizza nouveau: a hyper-thin crust fired in searing-hot ovens, glazed with artisan olive oil, topped with exotic cheeses, and garnished with seemingly unusual produce (radicchio, arugula, potato, squash, sage, etc.). In other words, pizza has gone gourmet.…











