Can't beat an old favorite. We make our Margherita pizzas on a 20-year old pizza stone in a screaming hot oven. Over pillowy dough that's been rolled thin, we spread a spoonful of crushed tomatoes, sprinkle a thin of grated mozz and provolone cheeses, and toss on a few slices of fresh mozzarella cheese. After a quick rest in the aforementioned sauna, these humble ingredients go under sort of mysterious magical alchemy, and all is transformed into lusciousness. With the addition of some fresh basil (and a nice bottle of Chianti) we feel like we're in Tuscany! Molto Bene!!
You may also like:
all photos by Dan + Diane