EditorialLance Bass delivers pizzas from his restaurant Rocco's to striking actors and writers on the picket lines outside Paramount Studios in Hollywood, Los angeles, California, USA - 27 Jul 2023
EditorialNatalie DeSabato inspects the crust on one of her square pizzas at a Traze pop-up inside Fifth Hammer Brewing in Queens, April 26, 2023. (DeSean McClinton-Holland/The New York Times)
EditorialPastry chef Georgia Wodder, left, who came up with the dough Melissa Rodriguez, right, uses for pizzas at Mel’s, a pizza place that opened in March, in Manhattan’s Chelsea neighborhood, June 2, 2022. (Rachel Vanni/The New York Times)
EditorialClockwise from top left: mushrooms; a spanakopita pie with spinach, feta and jalape?os; tomatoes with mozzarella; ham, cheese and arugula, all grandma pizzas which can support extra toppings without bending, at Washington Squares in New York on March 1, 2021. (Colin Clark/The New York Times)
Editorial(Le) Brix Pizza and Wine in Denver opened as a French brasserie but quickly pivoted, temporarily, to pizza to accommodate the demand for delivery foods. (Benjamin Rasmussen/The New York Times)