All Souls Pizza Wows The New York Times

Building A Better Pizza From The Crust Up.

The NY Times has discovered one of the gems of the Asheville food scene: All Souls Pizza. They gushed over the way they mill their own grain and what that does for the crust.  Here is an excerpt:

This mountain city is rightly known for many things: the Biltmore Estate, spectacular leaf peeping and craft beer. Pizza, though, is not one of them.

That may be about to change thanks to All Souls Pizza. Housed inside a long, low-slung building that used to be a Greek diner, it turns out astonishingly good pies with ingredients like smoked North Carolina shrimp and fermented chile sauce. But the star of the show is the crust: chewy, tangy, with an intoxicating almost-floral aroma.
— The NY Times

It's nice to see one of our own get national recognition like this. You can read the full article here.

What is your favorite pizza place in the Asheville area?

Michael Liss