Sublime

Gastronomia “San Martino,” warmly and passionately run by Moreno, is a tiny, humble place with almost no ambience (except for a couple of outdoor tables) that serves inexpensive quality

Here’s the basic drill for the five categories of pizza in this book. NEAPOLITAN, ROMAN THIN CRUST, AND NEW YORK PIZZAS Preheat the oven to its maximum temperature—550°F (290°C) is very common—with the pizza steel or stone set on an upper rack about 8 inches below the broiler coil, for 45 minutes total. This timeline allows the oven to be fully sat

The two most famous types of Neapolitan pizza are marinara, with tomato sauce, garlic, oregano, and olive oil, and margherita, with tomato sauce, fresh mozzarella, basil, and olive oil. Da Michele, one of the city’s oldest and best-known pizzerias has served only these two varieties since 1870, referring in their promotional materials to all other

The Salvo brothers in Naples select from seven different olive oils to match to their pizzas. Enzo Coccia at Pizzaria La Notizia in Naples is packing the house with a fantastic dough, perfectly baked and using the traditional ingredients of a TSG pizza, and then going beyond to source specific flours and toppings.

You can adapt any of the refrigerated non-Saturday dough recipes in this book for pan pizzas. Here’s how: 1 Increase the total amount of water in the dough to 75 percent of the flour weight: 375 grams of water for 500 grams of flour (most of these dough recipes use 350 grams of water). 2 Instead of dividing the dough into dough balls after its firs

Ristorante Torcolo is a family restaurant, with mom (Paola) running the kitchen, and father and son (Roberto and Luca) serving the meals. While it feels a bit dressy, it lacks pretense. They serve all the classic dishes, with an accessible menu and an extensive wine list. Eat in their dining hall or on the tiny courtyard outside (€8-10 pastas, €14-