Milan-style pizza is a little-known splinter category popularized by the excellent Spontini pizzeria in 1953. The recipe should always be a crispy crust (thick or thin) with Tomato, Double Cheese, Oregano, and Anchovies. Apart from the original Spontini, the wood-fired version at Pizza Big is a true wonder. One of the thinnest crusts anywhere with a texture and flavor profile that will blow you away. Unmissable when in Milan.
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