After a Labor Day hiatus, we're back for more My Pie Monday! Woo hoo! There's a great line-up from the last two weeks, folks!
'kirkharrod' on Serious Eats
"This pie was made with fresh Roma tomatoes from my garden, fresh mozz, and scissored fresh basil from my garden on top to finish. The crust is my approximation of the original Patsy's [The one in East Harlem —The Mgmt.], though not as thin unfortunately. I use the "heat a cast iron skillet on top of the stove and then bake the pizza under the broiler" method. The bottom gets a nice char that way."