Basic pizza dough
. I make mine from scratch in my old breadmaker. Remember how popular they were in the 90's? Just pop the ingredients in and walk away. Come back 90 minutes later and you're ready to stretch it out.
Canned whole Italian tomatoes
, and NOT that nasty, tangy (read acrid), jarred/canned pizza sauce. My pizza sauce is raw. To a can of tomatoes I add a pinch of dried marjoram
, a pinch of dried basil
, and a pinch of dried oregano
, a couple tablespoons of extra virgin olive oil
. After breaking up the tomatoes with my bare hands I give the 'sauce' a good mix and leave it to mellow for about an hour on the kitchen counter.
(6 oz). Buffalo mozzarella is an imported product from the region of Campania (Italy). It looks like bocconcino but the resemblance stops there. It is both light and creamy, fresh and unctuous all at the same time. It's a little spendy, so I often substitute with fresh mozzarella. When I say fresh mozzarella, I mean the white one. Not that yellowish rubbery crap normally used. Hey, I use it too, but this is a 'special' pizza, okay?
A sprinkle of grated Romano cheese
A sprinkle of coarse sea salt
« Okay, that's it.