Best Pizza in Unexpected Places

Some of the country's best pies can be found in cities other than New York, Chicago and Los Angeles. Here, F&W names the best places for ...
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St. Louis: Pastaria

St. Louis-style pizza is usually characterized by the use of Velveeta-like Provel cheese on crispy, thin-crusted square slices. Here, Gerard Craft, an F&W Best New Chef 2008, serves Neapolitan-style pies and makes toppings such as pepperoni in-house. Craft spent time in Italy before opening the restaurant and incorporates seasonal ingredients, as in one fall pizza topped with caramelized brussels sprouts, mozzarella, creamy béchamel and lardo (a.k.a. pork fat).

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