Queen Margherita's soft and pillowy crust is a delight to sink your teeth into, but watch out for the bony anchovies on the Marinara pie—they bite back.
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I do not hesitate to say that their Margherita has entered the pantheon of my all time favorites. The pools of creamy buffalo mozzarella melted imperceptibly into the sauce, and the perfectly charred crust knocked it out of the park with a prominent sourdough tang.