Sublime

Makes enough for four 10-inch pizzas 1 envelope (2¼ teaspoons; 9 grams) active dry yeast 1 cups warm water (105° to 110°F) 5 to 5½ cups bread or other high-protein flour, preferably organic and freshly milled, plus more for dusting 2 teaspoons (12 grams) fine sea salt Extra virgin olive oil, for greasing the bowl

Next, think about the flour. What kind are you going to use? I like one that is high in protein (13 to 14 pcl, organic, and grown and freshly milled as close to home as possible), because it gives the finished crust a good chew.

People are traveling long distances to eat pizza made by Franco Pepe at Pepe in Grani in the small village of Caiazzo, about a 45 minute drive from Naples. The

Enzo Coccia, a globally celebrated Neapolitan pizzaiolo, altered my pizza reality when he made me stare at a naked truth I had not confronted directly before. “Pizza is not the same as bread,”