If you think you can't make pizzeria-quality pizza at home without a wood-burning oven, you are wrong. You don't even have to shell out hundreds of dollars for one of those countertop pizza ovens ...
This recipe comes courtesy of Tony Gemignani — the dough-throwing pizzaiolo behind Tony’s Pizza Napoletana in San Francisco and Slice House locations around the Bay Area and U.S. — who says it’s ...
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