Pizza Calabrese
I categorize pizza in the United States into two tidy compartments; namely: Thin style “NY Pizzeria” pizza comprised of tomato sauce and some variation of mozzarella, made from water buffalo milk or the cow milk variant) and “Pizza Calabrese” which includes a minimal amount of cheese (that is to say, usually grated cheese post baking), a slightly thicker crust, possibly a bit […]
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