Basil, and how to reheat pizza at home
Why the basil goes on last, and the pan method that brings a cold slice back to life.
Kitchen notes
Notes from the bench
Plain writing about dough, tomatoes and what to do with leftover pizza, from the people who make it.
Why our dough rests for 48 hours
Flour, water, salt, a very small amount of yeast and two days of waiting. Here is what the time does.
The tomatoes behind our sauce
Our pizza sauce is tomatoes and salt, and nothing else. That makes choosing the tomato the whole job.