Biggs: Hot fire, authentic ingredients key to pizza at Elemento
The Forager is topped with crema, fresh mozzarella, parmesan, roasted onions and an earthy trio of cremini, portobello and oyster mushrooms. It’s packed with flavor and it’s served without a tomato sauce. (Patrick Lantrip/Daily Memphian)
Daily Memphian
Jennifer Biggs
Jennifer Biggs is a native Memphian and veteran food writer and journalist who covers all things food, dining and spirits related for The Daily Memphian.
It took a little while to get it together, but Elemento Neapolitan Pizza in Crosstown is turning out plenty of good pizzas and is adding panuzzo to the menu.
Want to comment on our stories or respond to others? Join the conversation by subscribing now. Only paid subscribers can add their thoughts or upvote/downvote comments. Our commenting policy can be viewed here.