Just before Memorial Day, we have a fête at work, sort of a Spring fling you could say. It heralds the summer and the winding down of the winter and spring. It's also a time for me to play baker, making doughnuts and pizza after my primary focus on caviar and other savory canapes.

This year I really had the doughnut production layed out, but the pizzas were what made it fun for me. I didn't fuss with any levain; I just did straight up old yeasted pizza Napoletana! Just to change it up I even made a bit of Bonci inspired taglio pizz.  I'm still trying to untangle the artistry and language of that pizza. It takes time.