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By Jeremiah Tower

Published 2002

  • About

The first time I ever saw a small individual pizza was in California in 1974 and its appearance was gratuitous and accidental.

As the chef of Chez Panisse, I was faced with deciding what to serve for the restaurant’s third birthday celebration, which was planned as an all-day open house. I was looking through a favorite textbook of those days, La Bonne cuisine du Comté de Nice by Jacques Médecin, and on page 76 saw a recipe fo