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"As a child, I hated pizza, especially the chewy kind they make in Tuscany, where I grew up," Piero Incisa della Rocchetta says. "Later, I discovered pizza could be thin and crunchy—that changed my world." In Patagonia, chef Mauricio Couly tops crispy pizza crusts with anything from tomato and basil to the tuna and garlicky aioli here.