Boston Fine-Dining Chefs Turn to Pizza as a Business Bet

A growing number of Boston chefs known for upscale cooking are moving into the pizza business, either as a side venture or a full-time switch, according to a Boston Globe food-section package published in the week before October 15.

Reporting by Kara Baskin found that established local restaurant operators, among them Tiffani Faison, Douglass Williams and Jamie Bissonnette, have added pizza to their portfolios. Some described the shift as a passion project, while others pointed to the economics of dough and the broad customer appeal of pizza, the Globe reported. Those interviewed said the trend reflects wider conditions in the city's restaurant industry.

The package also included critic Devra First's selection of 12 pizzas she considers worth a special trip, spanning New York-style slices, wood-fired pies, Detroit-style pan pizza and the bar pies associated with the South Shore, along with a home recipe and video demonstration for a Margherita pan pizza by Sheryl Julian.

This story was first reported by The Boston Globe.