Onsite operators can use the many regional variations of pizza to set of sense of place.
John Enright Executive Chef Sodexo Campus Services Binghamton University (SUNY) Vestal, NY “The majority of our students are from the New York City metro area…Queens, Brooklyn, Manhattan, Long Island…so pizza is a sacred thing to these students! They know good pizza vs. poor pizza. “The thing I like about our pizza is that we bake it on a hearth stone. The hearth makes all the difference in the world. It's a crisper crust, baked between 525°F and 550°F. We use hand-stretched dough in a ...
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