Last weekend I joined my pizza-master friend Domenico at Harlem's Serafina, the goal to watch him make true Neopolitan pizza. The restaurant has a great oven, but for whatever reason it's designed less for Neapolitan pizza  for their pizzaiolo's, its presence is  more for customer display. Regardless, Domenico made some great pies out of it despite the oven issues, mixing dough  with a Pivetti Flour especially designed for his specs. What surprised me was that he used a few canned products; namely porcini mushrooms and semi-dried tomatoes from a company called Menu. I'm normally suspicious of canned food, but theirs was really good! All to say, Domenico created pizza magic.