Inspired by my pizza odyssey earlier this year, I have been playing around with baking pizza in my kitchen. I know, I know. There's no way I can generate enough heat in my electric oven to make a true Neapolitan pizza, but I can use a pizza stone and turn out a tasty version of a margherita, employing good Italian San Marzano tomatoes, fior di latte mozzarella, fresh basil, excellent extra-virgin olive oil and Peter Reinhart's detailed recipe for pizza dough.
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