There is chewy pizza. There is doughy pizza. There is pizza that shatters like a cracker, and pizza as thick as a pie dish.
And there is pizza with a tender, pastry-style crust – a style I find particularly interesting. A pastry pizza crust can be at once tender, pliable and sturdy. The texture is contradictory to the more predictable chewy-thin or doughy-thick pies at the base of so many pies.
The Stonegate, a combination nightclub, lounge and pizza restaurant that opened in October on South Tacoma Way, delivers a crust with a tender crumble, like a delicate cracker with a subtle crunch….. Read more »