Chef Daniel Holzman is a walking encyclopedia of pizza. On July 17, the opening day of his Westwood location (his second but first standalone), the New York native is greeting customers and slipping back into the kitchen to make sure everything is coming out just right.
A little after noon, he takes a minute to sit, relax and dish pizza history.
First, he spins the tale of how Italian immigrants supported each other in setting up pizza shops when they arrived in America at the turn of the 20th century. Because they faced xenophobia, they stuck together and taught each other how to make dough and do business. It is the reason why New York pizza is so uniform. . . .
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Jessica Koslow 