A centuries old dish that is still good, any time of day. I take pizza very, very seriously. I have been to Italy many times, and have tasted the most amazing pizza pies ever created. Even when not in Italy, I have found some remarkable examples. I don’t mind people experimenting with pizza, and I love a good New York, Chicago or Detroit style pizza from time to time. But when I make pizza, it is the style closest to the Italian pie, with tomato sauce from San Marzano tomatoes, mozzarella and basil.
