skeletoncrew: << Oh, and as someone who just returned from Italy (and ate pizza in Naples among other places), I can attest to the excellence of "true" pizza. They make it with an extremely thin crust, baked it in a woodfired oven, drizzle oil oil on, and use fresh water buffalo mozzarella. In the pizzeria in Naples they served a whole approximately 16" pizza margharita (tomatoes, fresh basil, and the buffalo mozzerella) to each of us. They were uncut, and I noticed that our tour leader (native Italian) ate hers with a knife and fork. Another common way to eat pizza in Italy is folding it. Its easy to do with the thin crusts, and less messy. Grr...now I'm really getting hungry! >>
oh, i remember when i was in italy with class, we found a snug little restaurant not far from where we were staying. you could sit outside and watch across the bay. and seriously, they had the best pizza i've ever munched. like skel said, it was really unusually thin, and loaded with lots of different delicious toppings. the oven was outside on the terrace/patio and ppl could watch their pizza getting baked. before serving, the cook added mucho the fresh torn basil. we went to the same restaurant three days in a row, because everyone wanted to eat *THAT PIZZA* again. yum. -javvi
