Enrico Botta learned the art of pizza making from Neapolitan craftsmen, the specialty of Italian bakery from his late father, Rocco Botta, and business from his own experience.
From traditional Neapolitan pies to pizzas made from gluten-free cauliflower crust, these restaurants are offering flavors far more complex than plain cheese.
Make the dough: In a mixing bowl, dissolve the yeast in the cup of warm water. Add the other ingredients, adding the extra 2 tablespoons of water at the end. Mix with a wooden spoon 25 times. The ...