A slow-proved base stretched by hand, San Marzano tomatoes, torn mozzarella and basil from the window box. Ten minutes in the stone oven is all it needs.
Simple, blistered at the edges, and best eaten while it is far too hot.
Italian Pizza
A slow-proved base stretched by hand, San Marzano tomatoes, torn mozzarella and basil from the window box. Ten minutes in the stone oven is all it needs.
Simple, blistered at the edges, and best eaten while it is far too hot.
