This is the best pizza ever consumed in Connecticut. It is a combination of recipes from Naples, the pizza capital of the world, and Parma, the food capital of Europe.
1) You can make or buy the dough. If you make the dough, use King Arthur’s flour with non-carbonated mineral water and follow a common pizza dough recipe.
2) Buy a can of Red Pack canned tomatoes chopped in mini bits. Put them in a bowl with sea salt, 1/2 tsp salt per can. One can is enough to make two pizzas.
3) Make the crust as thin as possible, so thin that if pulled on it will rip. Do this by using a roller.
4) Grease the pizza pan with olive oil and then sprinkle on bits of course cornmeal. I don’t think there is really a big difference in using a pizza stone or a pan, so it doesn’t really matter.
5) Take the tomato bits and spread it on the pizza, not too thick and not too thin. Drizzle on olive oil.
6) Get the freshest Parmesan, preferably shipped from Parma, and grate and sprinkle on the pizza.
7) Put on the 3 cheese mix of Mozzarella, Parmesan and Adagio, and sprinkle on liberally.
8) Add 3-4 basil fresh basil leaves and sprinkle on top.
9) Preheat the oven to 425 degrees.
10) You will know the pizza is done when the bottom is brown. Heat until you are satisfied with the bottom of the pizza.
Eat with a good Cabernet and some sparkling mineral water!
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