{"version":"1.0","type":"rich","provider_name":"Acast","provider_url":"https://acast.com","height":250,"width":700,"html":"<iframe src=\"https://embed.acast.com/$/6ace5fa439599f7c5608c536/6ace63418f90a39dfc84dfcf?\" frameBorder=\"0\" width=\"700\" height=\"250\"></iframe>","title":"346: Pizza Week with Noam Grossman of Upside Pizza","thumbnail_width":200,"thumbnail_height":200,"thumbnail_url":"https://open-images.acast.com/shows/6ace5fa439599f7c5608c536/dd6161ac8717826395d7bd49ebbcd069.jpeg?height=200","description":"<p>Pizza Week continues! <strong>Noam Grossman</strong> is the founder of <a href=\"https://www.upsidepizza.com/\">Upside Pizza</a>, an NYC slice shop that breaks all the rules in the best possible way. The pizza is very legit and is made with 100-percent naturally leavened dough, with a sourdough starter that has a 72-hour rise time. It’s not your typical slice joint! On this episode, we hear about Grossman’s journey to pizza and about how Upside—along with soup and ice cream offshoots Soupside and Softside—brings personality and voice to the sometimes bland world of the NYC slice. </p><p>Do you enjoy This Is TASTE? Drop us a review on<a href=\"https://podcasts.apple.com/us/podcast/id1393739959\"><em> Apple</em></a>, or star us on <a href=\"https://open.spotify.com/show/3LsLXfnYt6Ugml415hyUfh?si=71a9e1c8df324372\"><em>Spotify</em></a>. We’d love to hear from you. </p><p><strong>MORE FROM NOAM GROSSMAN:</strong></p><ul>\n<li>\n<a href=\"https://www.nytimes.com/2019/02/19/dining/nyc-pizza-upside-dollar-slice.html\">The Kings of the Dollar Slice Build a Better Pizza</a> [NYT]</li>\n<li>\n<a href=\"https://www.6sqft.com/where-i-work-noam-grossman-wants-to-perfect-the-nyc-slice-at-his-throwback-pizzeria-upside/\">Where I Work: Noam Grossman</a> [6sqft]</li>\n</ul>\n      <p> </p>","author_name":"Matt Rodbard & Aliza Abarbanel"}