them, the best known being the
Neapolitan pizza which consists of
tomatoes, anchovies, and
mozzarella cheese (a white buffalo-
milk cheese). The local pizza of San
Remo is very like the Provençal
pissaladière, but garnished with
salted sardines instead of
anchovies; it is known locally as
sardenara.
If you can get yeast from a local
bakery which makes its own bread,
the dough for a pizza or a
pissaladière can be made as follows:
dissolve a little under ¼ oz of yeast
in a little tepid water; pour ¼ lb of
plain flour in a mound on a pastry