Crust: the Past, Present, and Future of Pizza’s Most Controversial Inch

Crust: the Past, Present, and Future of Pizza’s Most Controversial Inch

A few years ago I took my wife on a weekend getaway in Michigan wine country for her birthday. We stopped in the Dollar General located in the town of Bridgman for a few snacks between wineries. While waiting to check out, a man pointed to a product beside the register and said to his friend, “Chili flavored sunflower seeds. Now I’ve seen everything.” It has stuck with me since then. That was it. That was the top of the mountain. He had seen it all. But yet, my coastal Michigan friend, you had not. For just like the eternally prescient Bob Dylan once said, “oh the times they are a-changin’.” Change they did, as DiGiorno brought forth the croissant-crusted frozen pizza just this past year. It was a new frontier, but eventually the land Lewis and Clark explored just becomes a gas station. Innovation becomes blasé. So where do we go from here? The answer lies in our past.

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