I brush an olive oil/pepper mixture over the crust to replicate my great grandmother’s recipe for pepper biscuits, and my pizza stone helps me yield a nice stiff and crisp crust. I finished this pie off with my toasted pine nut basil pesto recipe, some mozzerella from narragansett creamery, and a sauce made of san marzano tomatoes. Out of all the pizza I’ve eaten in Rhode Island, this is the best - but to be fair the pizza here is atrocious.

I brush an olive oil/pepper mixture over the crust to replicate my great grandmother’s recipe for pepper biscuits, and my pizza stone helps me yield a nice stiff and crisp crust. I finished this pie off with my toasted pine nut basil pesto recipe, some mozzerella from narragansett creamery, and a sauce made of san marzano tomatoes. Out of all the pizza I’ve eaten in Rhode Island, this is the best - but to be fair the pizza here is atrocious.