A culinary obsession, baked at one thousand degrees.
Pizza hails from Italy, of course—one of early Europe's most sophisticated cultures. So it strikes me as ironic that there are still places in twenty-first-century America where you can’t get one delivered. My wife and I live in one of those places, which might explain why, after a culinarily inspiring trip to Sicily in the late ‘nineties, we devoted the best part of six months to the construction of a wood-burning brick oven, in an attempt to bring pizza-shaped deliverance to our backyard.
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