If you’ve bitten into the crust of a Cloverleaf pizza, you notice the difference. It doesn’t come with the usual chewy tug of regular pizza dough. It’s a thin, pastry-style crust that is at once tender, pliable and sturdy. It doesn’t shatter like a cracker, but it’s got crunch. There’s no tossing aside these crusts.
The Cloverleaf itself also is a Tacoma institution. The restaurant and tavern is celebrating 50 years of pizza this week. Tomorrow, they’ll have guest bartenders and a band will play Saturday. Read more »