Since Ed LaDou got his first pizza-making job in 1975, a single thought has dominated his thinking: “I wonder what that would taste like on pizza.”LaDou said he always believed that foods other than pepperoni and sausage would taste good baked on a skin of dough, and that curiosity led him to mingle mozzarella with smoked salmon, beef marrow, tripe and crawfish tails, making him an early entrant in the gourmet-pizza movement of the 1980s. As LaDou celebrates 20 years as chef-owner ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now.We promise it will only take a few minutes!
Questions about your account or how to access content?