I don’t know exactly why, but it seems that when I make a homemade pizza, everything seems OK. Maybe it’s my Neapolitan heritage, but when the simplest of ingredients come together and cook in just a matter of minutes, for me, all’s well with the word.

Let others enjoy the “gourmet,” multi-topping pizzas so popular today; for me, a plain Margherita is the only way to go.

Wine Pairing: Gragnano, Dry Lambrusco