On South Beach, pizza ‘blocks’ from centuries-old mother dough – Fork in the Road – MiamiHerald.com

For six years, Eugenio “Eugene” Vittoni has been studying the behavior of yeast when mixed with flour and water. The results can be tasted at Blocks Pizza Deli, where he makes pizza from a light sourdough leavened for two days, creating a chewy crust pocked with air holes.