Pizza Margherita
A thin Neapolitan base, San Marzano sauce, fior di latte, basil, and a fast hot bake.
Mix flour, water, yeast, and salt into a smooth dough; bulk-rise 1 hour.
Divide into two balls; rest covered for 4 hours at room temperature.
Stretch each ball by hand to 12 inch rounds; top with sauce, torn mozzarella, basil.
Bake at the hottest oven setting on a stone for 5 to 7 minutes until leoparded.
Cook the rest of the section
Italian
Spaghetti Carbonara
Silky Roman pasta bound with egg yolks, pecorino, and crisp guanciale -- no cream, ever.
Italian
Cacio e Pepe
Three ingredients, one technique: a glossy pecorino-and-pepper sauce that lives or dies on emulsion.
Italian
Penne all Arrabbiata
An angry little tomato sauce sharpened with garlic and dried chili, finished with parsley.
Italian
Tagliatelle Bolognese
A patient northern ragu of beef and pork softened with milk and white wine over fresh ribbons.