How Small Pizzerias Succeed With Uniqueness in an Age of Global Food Chain Restaurants

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Pizza is deceptively simple. Made from just a few humble ingredients — baked dough, tangy sauce, melted cheese and maybe a few toppings — it might seem like a perfect candidate for the kind of mass-produced standardization that defines many global food chains, where predictable menus reign supreme. 

Yet, visit two pizzerias in different towns — or even on different blocks of the same town — and you’ll find that pizza stubbornly refuses to be homogenized.

Why is that?  Find out.