What Pizza Can Teach Us about Layering Umami and Kokumi

By Chef Aaron Andrews

It’s amazing to think how pizza as a cuisine has exploded since I enjoyed my first tavern-style pie. Traditionally limited to Chicago and New York styles, we have seen the emergence of several regional pizza varieties including Detroit, New Haven and St. Louis. We’re also seeing several global influences cross over with toppings like birria and jerk chicken.

For chefs like me with a passion for...