Don has been on vacation from Union Cab this week. One project he's been looking forward to is getting the tools and learning the method for making
a New York style pizza: thin, chewy crust with a good, firm body, not too much sauce, not too fancy on the toppings. Just good tomato pizza sauce made from scratch, natch, with mozzerella and pepperoni. He got a pizza stone for baking on. Must have a very high temperature, around 500F. And, to build the pizza on, and to slide it in and out of the overn, a wooden peel -- one of those paddle thingies with a long handle. This is the result of the first try. Molto delicioso!