Justin Sullivan

1 month ago | seriouseats.com | Justin Sullivan |Justin Sullivan

Mustard adds an earthy, tangy heat and subtle complexity to pizza. Adding a bit of sugar to canned tomatoes mimics the sweetness of cooked sauces found in NJ/NY slice shops, while not overpowering the mustard. Hyperlocal pizza traditions are no longer just local—many have gone national. I’ve met Seattle natives who swear the best pizza in the country is New Haven apizza, and one of my favorite pizza shops in New York is a Chicago-style joint known for—get this—their thin crust.