
The method
Three steps, always the same, and none of them can be shortened on a busy night.
- Rest — the dough is mixed the day before and rises for twenty-four hours in the cold. That is what makes it digestible, and it is the one step that cannot be caught up.
- Stretch — by hand, never with a rolling pin. A pin pushes the air out of the rim and hands you a flat pizza.
- Bake — ninety seconds at four hundred degrees, on the stone. We turn it once. It comes out when it comes out.










































