Gabriele Bonci is a master of pizza, specifically the Roman-style taglio pan pie. He recently appeared on Anthony Bourdains "Layover," and written up within blogger Elizabeth Minchelli's wonderful posts, where she includes videos from a class of Bonci's she attended.

I decided after a few tries to make my own version of this pizza, adapted with solely "lievito naturale," otherwise known as sourdough. Bonci's simple rules appeal to me;  three toppings, no more, let flavors speak to the palate, and use colors to appeal to one's taste, as certain foods look good together.