Which came first: the pizza or the bread? A trip out to Anchorage to visit the excellent MozzaPi might recalibrate your thinking on this not-so-simple question. After all, if you’ve been eating pizza in Louisville over the past generation, you may be excused for thinking that pizza is all about the toppings. That’s the way Derby City pizzerias roll at such iconic local places as Impellizzeri’s, Clifton’s and Wick’s, where the signature pie is piled high with such goodies as sausage, pepperoni, mushrooms, onions, bacon and more. Crust? Nah. It’s just a vehicle for the goods.

But travel to Italy, particularly to sunny Naples where pizza was born, and you’ll find a completely different approach. Serious Neapolitan pizza is about the bread, not the tomatoes and cheese. We’re talking about crusty, chewy, firm Italian bread rolled out paper-thin, topped only lightly with fine ingredients, and then set next to a searing wood fire just long enough to sizzle the toppings and mark that crusty bread with dark, sweet, charred blisters.