“What most distinguishes Neapolitan pizza is the ferocious heat in which it’s cooked and the soft, supple pliability of the dough,” says Zach Pollack, chef and owner ofCosa Buona, a Naples-inspired pizzeria in Los Angeles. “Everything is about the dough. When a pie is so dough-centri...
While official locations for the five planned restaurants haven't been revealed, a correspondent from Grimaldi's told the CBJ that Ankeny, Waukee, Iowa City, and Ames are all being considered. Grimaldi's approveda multi-unit franchise development agreement for the state of Iowa with Doughtime P...