The Classics in 3 Parts: Part 3 Pizza

I promised a three-parter and it took me a while to deliver, but here we go. After Burgers, and after Mac and Cheese, Deborah and I tackled pizza (for the first time). We made sauce based on the Pizzeria Mozza recipe in Saveur's LA issue, but added TONS of anchovies and we made this dough which worked like a charm.

As you see above, we started with a delightful cheese selection from East Village Cheese Shop and some Petit Jesus (aka "Baby J") from The Meat Hook.



We tried all kinds of toppings including and mushrooms, olives, red onion, and Meat Hook guanciale, but there's never anything quite like a pizza margherita.