When Tony Toscan opened Tony’s Pizza on Oct. 5, 1963, he didn’t have much cooking experience. But he did have his Italian mother’s spaghetti sauce. Anna Toscano would make a gallon of it every day, ...
Olmsted, who writes USA Today’s Great American Bites column, has eaten at all the pizza world’s heaviest hitters, and many more: “I’ve had breakfast pizza, dessert pizza, appetizer pizza and many ...
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