Pizza Camp Maine-made and shared around the table

and shared around the table

step-by-step formulas for dozens of versatile rye- and wheat-based sourdough breads

drawing from his singular experience opening pizzerias around the globe

Nancy Harmon Jenkins continues her lifelong exploration of Mediterranean food - how it is grown

Resilience

Pizza Camp Maine-made and shared around the tableRecipes from Pizzeria Beddia By: Joe Beddia Early in my pizza quest I was obsessed with the traditional, wood fired pizzas of Naples. Using 00 four, baking at 1000F (something like 540C), making sauce with only San Marzano tomatoes from the volcanic soil of Mount Vesuvius I felt like this was the pure way forward. There are guidelines and rules to making these pizzas, and I wanted to follow them. But I slowly realized that all of my pizza heroes