Chicago may have its deep dish, and New York its oversize slices, but a far more traditional pie is taking hold in Arkansas restaurants, Emily Van Zandt writes in Tuesday’s Style section.
Across the state, Neapolitan pies have become the new go-to for locally owned pizzerias popping up in Little Rock, Fayetteville and beyond. The wood-fired pizzas are known for simple, fresh toppings and a thin, soft-centered crust with charred edges. One classic style, the Margherita pizza, dates to the 1880s, but Italians had been noshing on tomato-topped flatbreads for decades.
See Tuesday's Arkansas Democrat-Gazette for full details.