Name a dish more universally beloved than pizza.
Besides burgers, maybe, there's not much else that rises to the same level of ubiquity. A dish borne from the resourcefulness of impoverished Italians who topped their focaccia bread with tomatoes, pizza has since become a vehicle of cultural and culinary fusion.
For the Inlander's Pizza Issue, we set out to make sense of the expansive pizza offerings across the Inland Northwest. In the pages to come, find some lighthearted pieces about pre-made frozen varieties, and the pizza-ish flatbread. We also offer an overview of the main regional pizza styles, where to find a great deal on slices, and some of our own favorite pies on menus around the region.
It's pretty impressive how many unique pizza creations are available to local diners these days, from standard delivery fare to fancier, wood-fired versions. So, tell us: What's your fave? Drop us a line at firstname.lastname@example.org.
IN THIS ISSUE...
- Odes to 11 favorite pies served at pizza spots across the Inland Northwest
- Local delivery chains Pizza Rita and Pizza Pipeline have been sending tasty pies out across the region for three decades
- We showcase some of our favorite weekly pizza deals and happy hour specials An overview of the history and different styles of pizza
- Why eat flatbread when pizza exists?
- Practiced pizza makers from Malvagio's share top tips to make your own tasty pies at home
- Frozen pizza isn't fancy, but it's cheap, convenient and always still good