I was brought a couple of slices of pizza from L’industrie Pizzeria. What I felt was exceptional was the post-cooking addition of burrata and basil. The pepperoni was cupped and caramelized. The burrata was cool, creamy, and elastic. The basil was bright and refreshing. The pizza itself was crisp, foldable, airy, and cheese-crusted. The balance in flavors, textures, and temperatures showed me fresh insight into the combination and addition of ingredients.
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