One of the reasons I like to make pizza in my cast iron skillets is that I can form a tall crust to contain the cheese & sauce which try to escape their fate!
Looks like a lovely pairing
I don’t like those tall crusts that take over half of the pie. And I don’t really like thick crusts either. I like getting the sauce and toppings out to near the edge so every bite has a good balance of ingredients. If I just wanted a hunk of bread with nothing on it I would have my wife make sourdough 
.
Mozzarella, guanciale, and truffle pizza made in todays cooking class in Umbria. Didn’t get a photo of the wine.
Here here. I don’t understand those pies with ultra-wide cornicione and only a tiny circle of toppings in the middle.
My 5-year-old’s first homemade pizza.
Pepperoni, with a little Barbera d’Asti for dad. Not a bad pizza night.
Mine and the wife’s, prosciutto or Italian sausage
Just move to the beach
My next thread…post your pizza wine and beach pics!
What beach are you always dining at? Looks like it’s near where the Russian River empties into the Pacific.
So pretty there. That sand dune is killer on the calves on the way back up!
looks like an unforgettable pairing.
