Neapolitan D.O.C.-ish Pizza
I call it “-ish” because my brick oven pizza doesn’t strictly adhere to Italian D.O.C. regulations. But then why should it really? I live in Kentucky. Going nuts procuring perfectly authentic everything — tomatoes, flour, oil, cheese and salt — plus making my dough in perfect accordance with D.O.C. strictures — to my mind goes […]
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