My first job was in a pizza place. In my early teens, I was visiting Dad in Ouray, Colo., for the summer and responded to a flyer in a window for a cook’s assistant. I made dough, cut veggies, and cleaned the kitchen. When I came home each day, I reeked of pizza. It was as if someone had just walked into the room with a fresh, hot pizza out of the oven. This was hilarious to my family, who delighted in making fun of my stench. The experience turned me off pizza for a while.
I returned to my love of it not long after the ordeal. How could I not? Who doesn’t adore pizza? It’s easy to appreciate the simplicity of a good crust smothered in tangy tomato sauce and your favorite toppings.
The complicated part is agreeing on what makes a perfect pizza. Thin crust or deep dish? Crunchy or chewy? Sweet or spicy flavors? Meaty or vegetarian? Drizzled with honey or dunked in ranch?
You’ll read about it all in our cover story by edible Reno-Tahoe managing editor Jessica Santina. Learn about Reno-Tahoe pizzerias old and new. The sweet 16 purveyors Santina interviewed take their offerings extremely seriously. Some recipes have been passed down through generations. Some chef/owners have conducted years of research, consulted food scientists and celebrity pizzamaking chefs, and perfected the process through experimentation. It’s interesting to discover how the local chef/owners came to focus on pizza and even how they named their pies. If you’re craving pizza this summer, don’t forget to grab our handy guide and set out to try a new spot. We hope it helps you find your slice of heaven.
Also in this issue, you’ll find stories on in-depth topics such as the egg shortage; microplastics in our food, drink, and bodies; and food dyes. We also feature a story about whether locals are shifting away from booze. We hope these features spur thought and conversation.
And you’ll find stories on a Southern comfort food restaurant, a delicious fruit dessert, and the history of Hearts of Gold melons. Don’t miss our Home Guide and Wedding Guide, too.
You’ll find all of this and much more in this issue. We hope you enjoy what is the largest edition in our 16-year history!
Happy Summer!
