What better time than the colder months to fire up an oven and cook. I've made quite a few pizzas this winter. Just wanted to share images of a recent pie of mine. After three years of trial and error, I might have finally realized my vision of a slight amalgam between an American and NY style pizza, the hybrid pictured here.
I also enjoy making a thin crust, and a pure NY style pizza... but this one is my absolute favorite to eat. For this pie I made a straight cheese sauce without any toppings, and tried to keep any bubbling to a minimum.
