"It fits into the pizza class where you eat a pizza and not pizza. So there are many proposals, some flour alternative to the basic one and even the possibility of the Neapolitan dough (I ask vein to the contemporary pizza). My, too bad, was with a nice hole. I wonder why the pizzaiolo, which I imagine would have had to clean the shovel from the tomato and mozzarella, did not come to mind to make the pizza again and preferred to impact? Are these disregards the motto so much you want customers to say? A mistake happens to everyone, obviously remedying a few."
