Hi @AdamGT ,
thank you for your kind comment, glad you do pizza and you like the marinara ?!? That’s the name of that type of Neapolitan flavor, tomato sauce, olive oil, capers and black olives with lot of origan … some pizzerias do use anchovies as well on top, so your favorite one 
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Hi @Matt95Bassett ,
yes true, and now it is almost evening so even better haha. So good to know, curious to see the Ortolana with tomato sauce, perhaps when you get it please post a photo 
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Yep time flies and the D-Day is getting close, looking forward to it .
Hi @BobThor ,
thank you for your comment and wow, what to say … I have no words, you built such a wonderful (and also big) oven!
Yes I fully agree with you that such a meal, especially with your own oven in your own garden, makes a great atmosphere to spend with the family and friends.
So I suppose you are also a pizza master? With such oven you must be doing great yummy pizzas 
… perhaps if you have some photos I would like to see them. And do you have a favorite flavor you like / prepare most?
Hi @TravellerG ,
thank you very much, very kind, and thank you the whole #TeamIndia! Do you like pizza? And do you have good pizzerias where you live?
Hi @pacomorett ,
thank you very much for your comment. I fully agree with you, that’s why I always tend to eat local food when I’m abroad, first of all to taste new flavors and then to discover local cultural differences … there is enough time to eat Italian here 
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Your pizza is just wonderful, what’s your favorite flavor? And do you have good pizzerias where you live?
Hi @LuigiZ !!
Your post about pizza is amazing!
I am curious… what is the thing that the cook adds at the borders of the dough in the video? I have never seen that kind of pizza.
Here, in Argentina we eat pizza everywere and everytime, but they are a bit different as the ones you showed.
A meeting with friends is not complete until the pizza arrives. Haha.
The pizzas I like more are:
)The pizzas with french fries are new to me… here we do not add french fries to the pizza. I will need to go to Italy to taste it.
In the photo you can see an Argentinian pizza that was made in Las Cuartetas, one of our most emblematic pizzerias in Buenos Aires.
Thanks for this beautiful post! Now I am very hungry!!
Thanks dear @ErmesT for tagging me!!
Hi @manulele81 ,
thank you for your comment, hehe I missed it definitely. No worries, I can understand taste might be different, as far as it is Italian then it will be ok .
@LuigiZ here you are served a nice pizza “Ortolana” in Sardinian version!
This is a rather large pizza called “La Suprema” with various flavors: zucchini flowers, gorgonzola and walnuts, cherry tomatoes and oregano and sausage and pesto!
Hi @Cecilita ,
thank you very much, very kind from you.
That one is a special type of pizza, mostly Neapolitan, where we fill the border (we call it in dialect 'o cornicione) with ricotta, that’s a soft milk cheese from the same family of the mozzarella. In this way we are sure you will eat everything as many people use to leave the border in the place, perhaps because it is a big higher, especially in the Neapolitan style.
Your pictures are very delicious and I just had dinner haha, but I can clearly see the pizza is different from the dough to the topping ingredients you mentioned … but it still looks so delicious .
Thank you and have a nice day 
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Oh I see now @Matt95Bassett … that’s definitely totally different from our Ortolana, I also see the kind of vegetables used are different, so totally a different flavor with just the name (and the concept: from the orto) the same.
Nice to learn new things as this one was really new to me, when I will get one of our Ortolana I’ll show you how it looks like .
Thank you!
Hi @LuigiZ , my favorite pizzas are margherita, quattro fromaggi and diavola. Actually, there are many Italians living in Guadalajara that own restaurants with great pizza, not as good as in Italy, the main difference is the freshness in the ingredients.
Ciao @LuigiZ ,
It’s so gooood to read all these passionate comments on the Pizza and I can say that your post really successfully rocked everyone here Connect. Congratulations my friend 
Personally I like very simple pizzas like Margherita or Pizza with Buffalo Mozzarella or with addition of good Parma ham slices on top.
I would be curious to taste Peperoni and salami Pizza as @KarenVChin likes 
. And would love to taste one day the Pizza in the Spot suggested by @KarenVChin 
in San Francisco.
I am sure that ourffellow @Julien44 , @helga19 will be delighted to have a look at your mouth-watering post
Hello @ErmesT ,
I liked so much reading your words " pizza is fun, pizza is social, pizza is beautiful to share with friends, pizza is people smiling" and I fully agree that the success in the Preparation of a good Pizza is TOP quality of ingredients used , slow preparation and I would add passion of the master of the Pizza “Pizzaiolo”.
I could not forget the beautiful photo of your wine meet-up in 2017 and got impressed from the dimension of the Pizza but especially for the lovely and happy atmosphere that you created around it. This is the most important aspect of being happy around a table 
Hope you may arrange something similar with a good Pizza and wine in the next wine meet-up? I am sure that @ @Matt95Bassett , @LuigiZ and @manulele81 would love so much too.
Hehe @Giuseppe75
To be a “social dish” is what makes pizza so famous around the world.
We can talk a lot about origin and evolution of Pizza and yes, about different feeling about the toppings, but the most important thing is that you can share pizza.
I have tried several pizzerie in Buenos Aires, including one that is a subsidiary of a pizzeria from Treviso (pizza Piola). I’ve found interesting this post by @SilvyC : Pizzerías Con Historia. I think she will be interested in @LuigiZ 's post.
And I am curious about Pizza in other countries. What about France, @Julien44 ?
First at all Thanks @ErmesT to let me know about this marvelous post! I’m dying with all @LuigiZ pics! I love pizza! I learned some tips in this post to make a real Italian pizza. The dough is leavining about 36/48 hours? I had not clue about it. When I make pizza, I leave the dough for no more than 2 hours, is the way my parents teached me, and I make a good pizza, people says it. I have a question, why do you not use pineaple in the pizza? You’re loosing the Caribean pizza, a red base with cheese, ham, pineaple, cherrys and caramel sauce. You must try this once, believe me, is really good!
Thanks for sharing, great post!
Good job! Pizza is the best thing in the world
Hey @LuigiZ ,
Yes, it was a fun trip and I had a great time in Italy! I wish I had visited Lucca, but sadly I didn’t have much time so I traveled from Florence to Pisa by train and returned in a day. Hope I could go back and visit it one day :D!
It’s lunch time here now so I’m feeling hungry too!!
Very nice @pacomorett and good to have Italian restaurants, pity about the ingredients but at least it should very similar .
Thank you very much @Giuseppe75 for your kind comment, appreciated. So you like basic flavors, which are also nice … a standard margherita with buffalo is always a great pizza!
Let’s try indeed to pay a visit at the suggested spot in SF because now I’m really curious about it, hopefully we will get some time along the busy day hehe.
And we do have the pizza meetup in SJ organized by @manulele81 , good moment to “share” the pizzas and have a great social dinner together @ErmesT .
