Eater Elements: The Delia at Cane Rosso

Of all the many tasty pies on the menu at Neapolitan sensation Cane Rosso, the crown jewel of them all might just be the Delia. Eater National and local photographer Garrett Hall got up close and personal with owner Jay Jerrier to explore all the elements of said pizza, including the labor-intensive process of making the fresh mozzarella (Jerrier says "the cheese-making job has the highest turnover of any position in his kitchen" because of the extremely hot water that must be used) and the secret to that killer bacon marmalade that gives the Delia its sweet-and-meaty punch.

The elements of Cane Rosso's Delia over at Eater National.>>