How the Immigrant Experience Plays Out on Pizza for These Five Chefs

Michael Harlan Turkell

The word “pizza” has largely remained a universal constant since it came on the Italian scene in the 1800s. While hyper-local Italian styles of pizza (the Margherita from Naples, al taglio from Rome, sfincione from Sicily) have crossed plenty of international borders, pizza also manifests itself in the most interesting places—namely the minds of genre-bending business owners who call on personal, cross-cultural connections from cuisines they grew up with. And it’s not just about putting place-based...