When you think about it, pizza crust is really just bread, and so is a biscuit. It’s no surprise then, that the pizza crust at Biscuit Love proprietors Karl and Sarah Worley’s latest venture ’za is so remarkable. After months of experimentation, Karl created a dough that benefits from four days of fermentation to develop a fantastic sourdough complexity. His use of quality ingredients sets him apart, like on the Thoroughbred Hillbilly, a white-sauce pie with mozz, slightly funky prosciutto from Benton’s Smoky Mountain Country Hams and a pile of dressed fresh arugula to add the perfect peppery punch. CHRIS CHAMBERLAIN
Best New Pizza
’za
