Chipotle's Pizzeria Locale Introduces A New Flavorful Crust

PHOTO CREDIT: @PIZZERIALOCALE TWITTER

PHOTO CREDIT: @PIZZERIALOCALE TWITTER

Apparently we have been making pizza crust wrong since World War II, according to Chipotle's Pizzeria Locale. Bobby Stuckey, cofounder of the pizzeria claims that the flour that has been used for decades is not tasty nor healthy. Rather than use the same traditional double-zero flour like everybody else, Pizzeria Locale makes their new crust from Edison Wheat, which has more flavor and nutrients. With this new development, Chipotle continues to change the food industry, particularly for quick service and fast casual restaurants. To learn more, click here!

Posted on October 17, 2014 and filed under Fast Casual.