Marco Gusolini's Pizza Parlor

[Trub Lou]

I've tried the special fine ground imported super d00per flour, and what I found was that it made a slight difference, but not nearly as much as just having a good technique and doing a nice long (>36 hr) rest of the dough. I just use good old full strength here, more often than not. And, as always, a pizza is only ever as good as the sauce. Can you post your sauce recipe? After you get the basics down, this seems to distinguish good pizza from great.

Those are attractive pies. I too enjoy some char.