Lee Hunzinger, former chef at Zoli’s NY Pizza Tavern in Dallas and currently a chef at Cane Rosso, says fresh herbs make a big difference in flavor, but he does sprinkle a little dried oregano over his sauce prior to adding cheese and toppings.
1: Start With Your Dough.
3: Use Fresh Herbs When Possible.
4: Don’t Forget the Basil.
5: Offer a Seasoned Outer Crust.
6: Expand Your Spice Rack.
Liz Barrett is PMQ’s editor at large and author of Pizza: A Slice of History.