And uncooked sauce wins by a nose. And I should note that Lorenzo wisely pointed out that any uncooked sauce, if the layer is thin enough, will cook on the pie. But there were many good arguments for both in the comments of the poll.... More

[Photographs: Nick Solares] Do you like a sauce that's been heartily seasoned and cooked down or one that's little more than fresh, crushed tomatoes (or excellent canned ones) with little done to them? Answer the poll! »... More

[Photograph: Salt & Fat] Last week, Patrick Filler directed me to this post on the blog Salt & Fat about anchovy-topped pizza. First, let's note that this is a cheeseless pizza. This is not so because I'm vegan, lactose-intolerant, or because I'm watching my fat intake. It's simply because not every pizza needs cheese. It's not a hippie affectation, not a menu substitution: cheeseless pizza is its own fully-fledged thing. In this case, had I added cheese, the garlic and the fresh oregano would've fought it somewhat. I wanted a salty-bread type of feeling to my dinner, and the... More