After seeing Dazzo's great looking pies I knew I was going to be making one this weekend. Had to, he didn't invite me over for any of his.
This is a garlic herb dough, whole milk mozz, salami, shroom, garlic, and olive. No sauce, just a dash of evoo and topped with some fresh basil.
Oak lump, see the sparks?
After years of trial and error, the mark I try and hit is that of the Italian delicatessen Piantos that was around the corner from my house growing up. Kind of soft, not really crispy except for the outer still eatable crust, fresh toppings, tasted healthy. This was close, possibly better now that I have tried it so many times and haven't had one of theirs in almost thirty years. I have to say, the Weber really put out a great pie today.