We went back to our own book, Ideas in Food: Great Recipes and Why They Work. We followed the recipe. As constant explorers, it is not until we return home again that we realize what we were searching for was in our own kitchen. We cooked these pizzas on a Baking Steel, using the broiler/500°F oven technique from The Elements of Pizza. The sauce is hand-crushed tomatoes seasoned with 1% salt. The cheese is torn pieces of buffalo mozzarella. The pepperoni is Hormel. We finished the pizza with a generous grating of our smoked Parmigiano Reggiano.
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