This is the pizza that I remember my maternal grandmother, Clotilde Basile Lo Conte, making for family celebrations as long as 50 years ago. My mother once told me that when she was a child in Italy, her mother would make bread once a week and send it to the communal oven down the street to be baked. If there was some dough left over, she would press it into a baking pan and make a simple pizza like this one. When we had this pizza at home, we only had mozzarella on it if there happened to be some left over in the refrigerator, so it’s not an essential ingredient. If you do use mozzarella, try to get the freshly made type, which has a sweeter, milkier flavor than the industrially made ones. But don’t break the bank and use imported buffalo milk mozzarella, as it’s wildly expensive and leaks out enormous puddles of water while the pizza is baking.