Since my Gabriele Bonci book arrived from Italy, I’ve tried various versions of his now infamous Roman “taglio” pizza. Understanding the basic steps, I went for a whole grain approach, specifically a natural sourdough version with “farro.” With a few adjustments in bulk proof and folds to strengthen the dough,I let the dough finish proofing for twenty four hours in the fridge. Wonderful results even though my mini Cuisinart bread oven died, and my home oven could of been hotter. Still, results were nice, and my neighbor announced “Spectacular!” on trying it.”The pizza has the wildest texture, firm on the outside but just melts in the mouth,” he said.