Friday, March 28, 2014

Molto Margherita!

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!! 

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all photos by Dan + Diane

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