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You might not often think about your pizza’s base but, in the south of Italy, a pizzaiuolo is only as good as his crust. The ability to mix yeast, water and flour to make dough, knead and flatten it to create the perfect cornicione — the puffy ledge around the pizza — is a connoisseur’s art.
What’s the secret of this success? “One rule: You don’t serve anything you wouldn’t eat yourself”.