One of the first big pizza bloggers, Mark Kuban, now runs his own pizzeria featuring Bar Pies with his own specially formulated crust.
Bloomberg.com says the pizza nerd, blogger and pizzeria owner truly breaks down the math behind his pie making. Kuban carefully builds each pizza himself, insisting the quality of his pizza lies in his Bar Pie crust–breaking down the hydration level of 55% compared to Neapolitan pizzas, which are closer to 65%, he explains.
