Modern Vespa

https://www.pizzamagazine.it/

Chrome with translator require.

Works perfectly fine with Mozilla...

Or browse this way

https://www-pizzamagazine-it.translate.goog/?_x_tr_sl=it&_x_tr_tl=en&_x_tr_hl=en&_x_tr_pto=sc

What cheese is that?

Thank you Steelbytes!

My big question:

On a pizza, does "extra cheese" mean more mozzarella underneath the topping,
or does it mean additional cheese on top of the topping?

I prefer my pizza thin crusted, with a little mozzarella or feta sprinkled on top of my favourite toppings - Italian sausage, salami, bacon, olives and mushrooms with a tiny sprinkling of mixed peppers and seedless chilli.

One local outlet chain makes a pizza with thin spicy sausage turned into the outer crust.

Go ahead. Make my mouth water.

...and decorated with sliced avocado, rocket leaves and fine shavings of Pecorino Romano or Parmigiano Reggiano cheese ?

There are two techniques, cooking a white pizza with cheese and halfway through cooking add the tomato. The other method is to spread the tomato and put the cheese together but during cooking take out the pizza, cool it 20/30 seconds and put it back in cooking, this a couple of times. Try and then let me know.

Try sliced ​​aged Asiago cheese.

https://it.m.wikipedia.org/wiki/Asiago_(formaggio)

Asiago is even better on Chinese food.

Last night's fare.

that looks a lot better than the first time I tried to make pizza. Well done.

Atilla- Any good farinata sites? In Argentina, we ate faina topped like a pizza, but I haven't seen farinata prepared the same way.

#justinbieberxvespadesignercatlitter

The farinata di ceci is a very low savory cupcake made with water and chickpea flour, cooked in a wood oven until it forms a delicious golden crust. Today, however, we offer you the recipe to make it in your home oven! Chickpea farinata is a Ligurian specialty, particularly typical of the city of Genoa, but with very ancient origins that probably date back to Greek and Latin antiquity. However, the legend that concerns it dates back to the period of the Maritime Republics, and tells that farinata as we know it today was born in 1284, when Genoa defeated Pisa in the battle of Meloria. Upon returning from the battle, the Genoese ships found themselves involved in a storm and some barrels of oil and chickpea flour overturned, bathing in salt water. Due to the shortage of supplies, everything possible was recovered and the sailors were served that mixture of chickpeas and oil which, in an attempt to make it less unpleasant, they put it to dry in the sun until a sort of pancake was obtained. On land, the Genoese perfected the makeshift recipe making it the specialty we still enjoy today, and which, in mockery of the defeated, they called the gold of Pisa. The chickpea farinata, however, is a poor recipe made with simple and very common ingredients throughout the boot, and in fact its diffusion does not concern only Liguria, but numerous versions are known that take a different name depending on the area of which are typical. For example, the Pisan cecina, the Livorno cake of 5 and 5, the Piedmontese socca, the Sassarese fainè ... just move a little and its name changes, but the authentic and exquisite taste of this Italian street food is always very good: there just have to try it!

https://www.giallozafferano.com/recipes/Chickpea-farinata.html

Has anyone tried my suggestions?

Recipe for Romagna piadina (English subtitles)

I looked in at my specialist Italian deli and they don't import Asiago at all.
Real Italian Pecorino Romano and Parmigiano Reggiano are readiliy available here
- even in my local SPAR grocery store.

I don't have an oven hot enough to really do justice to pizza either.
I went past my friendly baker-deli-coffee shop this morning to get him to make me some.
I was so sad to see he has been evicted by the landlord due to non-payment of rent.
Another sad business casualty of the Covid shut-downs of last year.

I do know the landlord was being hard-line and not even prepared to discuss a reduction of rent during the period of lockdowns. Trying to extract blood from a stone.
Three restaurants and two niche stores in the centre also left of their own accord.

It is such a sad scene there now...