Many pizzas are more exotic or more esoteric than this one. But when the dough is really perfect, one should never lose track of its glory and the deep, simple satisfaction of biting into it and having its hot, yeasty flavors float up one’s nostrils, with the ingredients never overpowering the dough. This pizza is really the foundation for all good pizza, both simple and more architectural versions.
Divide the dough into
Sprinkle the heated pan or stone with cornmeal before putting on the circles of dough. Bake for 3 minutes.
When you take them out of the oven, brush each circle with
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