Inside a restaurant kitchen in Huntington Beach, Sam Zarzour unleashed a flurry of cheese over a dough stretched thin and wide. Diced tomatoes, sliced green olives, green bell peppers and soujok, an ...
Chef Ahmed Hamam grabs a shiny disc of dough and begins rolling it out. Then, in a motion reminiscent of pizzamakers, he lifts the pliable circle and gives it a few swift, acrobatic twirls on his ...
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