Nuff said. Refer to Charles & Michele Scicolone's Pizza. This evening's experiments were a part whole wheat crust with tomato, garlic and anchovy (you can tell Lota was not at home), followed (because there was more dough, not because I could possibly stuff any more food into myself) by a tomato garlic and mozzarella pie.
Hey, I'm also reading (and eating through) Elizabeth David's 1954 Italian Food, in a recent (10 year old) Penguin edition.
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