Yesterday Tony made me a half cheese, half pepperoni pizza on the Pyzano's-style crust (thick), as well as garlic bread and meatballs. Today he made me a Pizza Margherita (the pizza that won in Italy), with a couple minor differences. The first difference was the cheese. Because buffalo milk mozzarella is hard to find in the US, he used Grande fresh mozzarella. The second difference was the oven. True Neapolitan pizza is baked in a wood-fired oven at a temperature over 800 degrees, but Pyzano's doesn't have one of those; they have a RotoFlex deck oven, so exact duplication was impossible. Still it was close, and it was very good. I liked his Neapolitan crust (made with 00 flour) much more than I liked the other two crusts, although they are all good. I think the ideal Pyzano's pizza would be the "Little Italy" on a Neapolitan crust. You really can't do much better than that. The pizza I
had today was a lot like my own pizzas. I am confident that if I had a pizzeria, it would do well.