Last dough ball was no doubt past its prime, but I had to have a Rosa. This pie just keeps getting better and better, and I find myself craving it. I think I first saw Don make it, so like him, I use mozzarella (fior di latte). I add said cheese, to which I have added a small amount of white pepper and smoked sea salt, then I add a decent amount of Parmigiano-Reggiano and thinly sliced red onions. After the pizza is out of the oven, I add crushed pistachios, a few chopped rosemarine leafs and lots of olive oil. I know Chris Bianco has said that if you chop the rosemarine, too much of the the essential oils are released which would then "f..k up" the pizza, but as long as you don't add to much, I believe this gives a better flavour balance.