The best pizza-makers in Baltimore and beyond know how to create charred and chewy crusts in super-hot ovens, which are fueled by wood, coal or gas. They use fresh, flavorful and inventive toppings, often skipping the traditional red sauce or mozzarella. Vegetarian, vegan and gluten-free pizzas are also in demand, with some Baltimore pizza-makers gamely taking up the challenge while others refuse to dabble in soy cheeses or gluten-free crusts.
By By Karen Nitkin and For The Baltimore Sun
Jul 30, 2014