Pizza place of the week

A pizza made with brewer’s-grain crust

Pizzeria Paradiso is known for its Neapolitan-style pizza and craft beer, and this month it’s combining the two with a brewer’s-grain crust, made from DC Brau’s spent grains.

The beer-turned-pizza project launched eight years ago when DC Brau co-founder and CEO Brandon Skall approached Pizzeria Paradiso about teaming up to use the grain that’s leftover from the brewing process to make bread for the D.C.-based nonprofit Bread for the City.

Details — >
Pizza and beer? Anything better? Comment below.

(via wtop)


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