You will find at least one pizzeria-and usually more-in every Italian town, and the best have wood-burning ovens twice as hot as the average home oven. They also have talented pizzaioli (pizza makers) who pull and twirl the balls of dough to the size of a plate and to a thinness that ensures a crisp crust. Just three ingredients, tomato, mozzarella and basil, top this Neapolitan classic, which was created in the late 19th century to commemorate a visit from Queen Margherita.
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