There’s an article about Una Pizza Napoletana in today’s SF Gate. It’s about the best pizza place in the city. This is the one that inspired me in its simplicity to finally make the leap into trying to bake my own.
Although he’s talking about dough, cheese and sauce, I respect this quote from pizzaiolo Anthony Mangieri:
“It’s the same with anything. Trying to be dedicated and sticking with it. This is what you do; this is what you should be doing.”
Discipline, diligence, dharma.