The Quest for the Perfect Pizza Continues

In the time that the blog has been on hold, I have continued my efforts to perfect the homemade pizza.

Though I did make one excellent round while in Tucson (I think the dryness really helped the dough) I am back home and the quest must continue.

Last week I saw this article on Slice, and could not wait to try it. It did require another trip to Bari to pick up Caputo flour.

I cut the recipe in half, and it still made quite a bit of dough. I actually ran out of cheese after the third pizza.

I made on red.


One caramelized onion with arugula.


And one white with hots.



The result was fabulous...Bari even said that I should stop trying recipes as this was the best.