The New York Times recently featured a piece about making pizza at home. The recipe came from Roberta's Pizza in Brooklyn. Looking at it with a slightly jaded eye, I still had to give it a go, maybe work on making it my way.

So first, I punched in the numbers into my BreadStorm and well, I figured it's relatively close to classic Napoletano, but the video shows a pretty thin crust pizza, baked in a not too shabby looking oven too, but minus the cornicione I love, probably should of got a Baking Steel.