Tuesday, March 01, 2005
The best pizza
I put my wooden peal and pizza stone to work to make the best pizza of my career. The triumph was in the crispy goodness of the dough, but the toppings were also a success, including Italian tomatoes, Roma tomatoes, garlic, oregano, mushrooms, aged provolone, Perccorino Romano, and goat cheese. The basil was already in the dough.