FOR THE LOVE OF PIZZA

[Jimbone]

We use it during the winter a lot. Thin crisp dough, browned and bubbled around the edges, sweetly scented from the wood fire, light with toppings that maintain their freshness and baked for no longer than 3 minutes at 600-700 degrees. My favorite toppings are buffalo mozzerella, tomatoes, garlic, fresh basil and olive oil. 2^nd is sliced tomatoes, fresh italian parsley, crumbled blue cheese and drizzled with olive oil. Eggplant and sausage is also a good combo.

It's takes about 4 hours to get the dough and oven ready so of course it's not practical when you're hungry and in a hurry. We order from Pete's in that case. I like it with just cheese and pepper flakes to everything but the kitchen sink depending on my mood.

So when are you having us all over exactly? I want to make sure my calendar is clear.