Mother Of Pizzas
Time Out says
Mother of Pizzas takes the very best of the New York and Neapolitan traditions and bakes it into a single pie. Crispy and chewy, the hand-stretched crusts here are charred in spots and painted with a house-blended sauce made with San Marzano tomatoes. The slices are American-sized, designed to be folded up and eaten with a cavalcade of toppings, from the Pepperoni l'Americano (mozzarella, San Marzano tomatoes, pepperoni) to the more adventurous Hawaiian Coco featuring fresh pineappale and shredded coconut.