From the big dome, heated to nearly 1,000 degrees, comes an almost infinite succession of hand-thrown pies, stretchy but paper-thin, freckled with charred spots, glistening with minimal applications of tomato sauce, basil and cheese; sausage, fennel and cream; or mushrooms, pancetta and toasty pine nuts — crisped off in about 90 seconds in the incredible heat.
What's the Italian equivalent of barbecue? Neapolitan pizza, I'm betting. Because proper Neapolitan pizza, fashioned from Caputo tipo 00 flour imported from Naples, crushed tomatoes from San Marzano and cheese from the finest buffalos, is a man's... More »
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