Thursday, June 16, 2016
814 Massachusetts Street • 785-856-2825
Limestone’s margherita pizza starts with great dough. It ferments and matures for 36 hours, which gives the crust slightly sour notes that you just can’t get from instant dough. It is then topped with the best tomatoes available for the season—even if that means they’ve been preserved in a can—and basil-infused olive oil, an ingredient unique to Limestone’s margherita rendition. Lastly, the pizza is fired in Limestone’s 900-degree pizza oven, which alchemizes it into something outstanding.
In the words of chef Rick Martin, “It’s everyone’s favorite, not because it’s the default item, but because it’s the very best thing we have to offer.”
Best of Lawrence 2016