It's a well-established fact (among a certain subset of pizza lovers, that is) that the best pizza in the world is New York-style thin crust, dripping with orange grease, topped with nothing but double cheese and pepperoni. But if you're one of those people who simply must have pineapple or Peruvian mountain potatoes on your pie, then head to Sazza, where the crust is just the departure point for such culinary stops as Mexico (chicken enchilada pizza), France (French onion pizza), Hippieville (baked tofu and pineapple pizza) and points beyond. Don't worry: They do a great pepperoni pie, too.
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I can't believe I'm saying this, but I'm now old enough to remember when a pizza was just a pizza, a round crust (though the occasional square-crust party pizza was okay, too) that was always thin, but not too thin (certainly no cra...
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