{"version":"1.0","provider_name":"FSR magazine","provider_url":"https:\/\/www.fsrmagazine.com","author_name":"Maggie Hennessy","author_url":"https:\/\/www.fsrmagazine.com\/author\/maggie-hennessy\/","title":"PN Wood Fired Pizza: A Crust Above the Rest","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"wBmMxhQLXM\"><a href=\"https:\/\/www.fsrmagazine.com\/feature\/pn-wood-fired-pizza-crust-above-rest\/\">PN Wood Fired Pizza: A Crust Above the Rest<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.fsrmagazine.com\/feature\/pn-wood-fired-pizza-crust-above-rest\/embed\/#?secret=wBmMxhQLXM\" width=\"600\" height=\"338\" title=\"&#8220;PN Wood Fired Pizza: A Crust Above the Rest&#8221; &#8212; FSR magazine\" data-secret=\"wBmMxhQLXM\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script type=\"text\/javascript\">\n\/* <![CDATA[ *\/\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/\/# sourceURL=https:\/\/www.fsrmagazine.com\/wp-includes\/js\/wp-embed.min.js\n\/* ]]> *\/\n<\/script>\n","thumbnail_url":"https:\/\/www.fsrmagazine.com\/wp-content\/uploads\/2023\/07\/pizza-s-healthy-black-sheep.jpg","thumbnail_width":1200,"thumbnail_height":700,"description":"Manhattan is home to hundreds of independent pizzerias, each claiming singularity and superiority of style and ingredient quality or some combination thereof. Starting a pizza restaurant in this crowded, stubbornly opinionated landscape isn\u2019t easy\u2014something Italian chef Giacomo Baldi knew well when he opened PN Wood Fired Pizza in the NoMad neighborhood in 2016. But PN\u2014short [&hellip;]"}