EditorialHot honey is drizzled on a Jabroni Pepperoni pizza from the Happy Bull pop-up at Fifth Hammer Brewing in Queens, April 18, 2023. (DeSean McClinton-Holland/The New York Times)
EditorialHot honey is drizzled on a Jabroni Pepperoni pizza from the Happy Bull pop-up at Fifth Hammer Brewing in Queens, April 18, 2023. (DeSean McClinton-Holland/The New York Times)
EditorialHot honey is drizzled on a Jabroni Pepperoni pizza from the Happy Bull pop-up at Fifth Hammer Brewing in Queens, April 18, 2023. (DeSean McClinton-Holland/The New York Times)
EditorialNick Perrino, chief executive of Home Run Inn Pizza, speaks with an employee at the company's factory in Woodridge, Ill., Feb. 22, 2023. (Lyndon French/The New York Times)
EditorialFrancesco Martucci, the pizzaiolo and owner of pizzeria I Masanielli in Caserta, Italy, in October 2022. (Roberto Salomone/The New York Times)
EditorialConner Thompson weighs a starch ingredient used in pizza rolls in the kitchen at Ingredion in Bridgewater, N.J., Aug. 23, 2022. (Lanna Apisukh/The New York Times)
EditorialThe chef and owner Amanda Shulman in front of Her Place Supper Club, which she opened in a former pizza joint in Philadelphia, July 29, 2022. (Neal Santos/The New York Times)
EditorialConner Thompson weighs a starch ingredient used in pizza rolls in the kitchen at Ingredion in Bridgewater, N.J., Aug. 23, 2022. (Lanna Apisukh/The New York Times)
EditorialEva Mendez, who owns San Lucas Pizzeria with her husband, Valentin Palillero, coats pizza dough with guajillo sauce made with the deep red chiles, at the pizzeria in Philadelphia, July 30, 2022. (Caroline Gutman/The New York Times)
EditorialEduardo Franco, who plays the affable pizza delivery man Argyle in “Stranger Things,” in Canoga Park, Calif. on June 28, 2022. (Ryan Lowry/The New York Times)