A truly super pizza with flavors that leap from this beautiful creation!
This pizza was prepared in Trento Italy by our friend Albert in a 140 model revolving brick oven at approximately 750 degrees. He is a true master of the art that takes so much pride in all he does.
First- you will need an easy Neapolitan dough for a base which is then generously covered with fresh buffalo mozzarella broken in pieces and a very light smattering of tomato sauce. Then (and this is key) after it is baked to perfection you slice fresh soppressata and gently fold it over your pizza in a delicate blanket. You don’t want to cook good cold cuts, just slice them fresh! Next, comes the artichoke hearts and finally the Gaeta olives. The savory meat, delicate crust with hints of yeast and the tangy olives combine with rich cheese and artichoke to delight the pickiest of pallets viagra online.
The sauce can be substituted by a drizzle of extra virgin olive oil if you prefer but as with any delectable dish that you can only get out of it what you put into it, so use the best available ingredients, then bake to perfection in your New York Brick Oven. Love Life and Happy Eating!
And If You want to learn the Art Please Visit http://www.pizzaschoolnewyork.com/