Like most of the country, Josh Marcus loves pizza. So much so that he's dedicated Thursday nights to flipping dough and topping it with exotic ingredients at his Surfside delicatessen, Josh's Deli. The ingredients at hand are goat, eel and pig's feet. And the dough is a special combination of bread flour and Italian 00.
Photo by Jose de Las Casas Barbecue eel pizza
"I'm not trying to compete with Lucali, which I think is the best pizza in the city, or any other pizza for that matter," says Marcus. "It's more about making really great bread and using that as a vehicle for other great flavors. It's only called pizza cause it's round and made in an oven."More »