Somebody once bet me I could not find pizza better than the big chains in this state. I took that bet seriously and spent weeks proving a point.
Small parking lots became my target instead of flashy signs and drive through windows. One spot used a family recipe passed down through three generations, and you could taste every bit of that history.
Another baked everything in a brick oven older than most of the customers eating there. Cheese pulled thick with every slice, crusts snapped instead of bent, and toppings actually tasted fresh instead of frozen…