to develop the recipe to precisely replicate your happiest lunchroom memories.
“It’s floppy and bready, yet substantial,” says Carruthers. “I mean, it’s the shape, the smell. The smell is—the first time I opened my oven with a pan of this [pizza] in there, I’m like, ‘This is the recipe. We are done.’ It smells like compulsory Dickens and remedial algebra and your first crush, all in one.
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