Pizza Casareccia

While we all struggle to produce that thin-crusted, charcoal-redolent pizzaiolo’s pizza and fail, the Italians recognize that you need to go to the pizzeria for that and have instead devised a home-made alternative, doughier and with more topping, but very good in its own but different way.

I’ve marked the anchovies for the topping as optional, but in truth all of it is. And as for the cheese, don’t worry if you don’t have parmesan or mozzarella: Italians are mad about Cheddar on pi