We at Chowhound had a chance to chat with chef Antonia Lofaso at the New ... of the tomato really shine. Finally, the sauce should be put on the pizza dough raw, meaning no heating or cooking ...

Ever since he moved from Florence to New York 25 years ago, chef Pierluigi "Gigi" Sacchetti has been on a mission to share ...

Many years later, I found myself running a pizza and pasta restaurant. We made our dough from scratch every day, spent hours ...