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The Wolfgang Puck effect on American pizza is well known, redefining it into a vehicle for whatever ingredients happen to be delicious and fresh in the market. But pizza is changing in its Neapolitan motherland too — a pizza at La Notizia or Pepe in Grano is a pizza transformed. In Los Angeles, the place to experience the new pizza revolution is Pizzana, run by Daniele Uditi, who has worked at some of the best pizzerias in Italy. He kneads his dough by hand in an old-school wooden basin, he allows it to ferment for nearly two days, and he cooks it in a traditional wood oven. And his Neo-Margherita, a take on the Neapolitan classic, is astonishing — cheese, a bit of oil and caramelized San Marzano tomatoes the chef brings in himself, dusted with toasty herb-infused breadcrumbs. When you bite into the pizza, hot from the fiery wood oven, there is a crackle, a crunch, and a blast of intense, licoricey greenness that is almost impossible to achieve with a scattering of mere leaves. If you’re skeptical, the regular pizza Margherita is pretty good too. 11712 San Vicente Blvd., Los Angeles, (310) 481-7108, pizzana.com.

Source : http://www.latimes.com/food/jonathan-gold/la-fo-jonathan-gold-best-dishes-2017-htmlstory.html

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