Traditionally, a rosso pizza is finished only with what single topping?

Parla, in a 2011 article, profiles the Roman chef Gabriele Bonci—so famous for his by-the-slice creations that he has been called the “Michelangelo of pizza.” The rosso is the simplest of his pies; think Serrano ham and robiola, or pumpkin, speck, and caciocavallo.

Some people leave it on the plate.

The Italian term cornicione—also a word for “cornice”—refers to an element of pizza that is most commonly translated into English as what word?

Technically, the cornicione is just the outer rim of the crust, not the bottom part, Saahil explains—ideally puffed-up and perfectly crisp. A good cornicione is revelatory straight out of the oven, but it degrades after just minutes inside a pizza box. Saahil explains why, after decades, our pizza-transporting technology is still so bad.

Pizza purists insist that dough be made with the specialty type of extra finely milled flour known by what two numbers?

In another article, Saahil explains the anatomy of authentic Neapolitan-style pizza, including its cooking temperature of about 950 degrees. For a long time, he writes, that was impossible for most home cooks to achieve, but better at-home ovens mean that no one needs to settle for subpar pizza now.

Atlantic Trivia, June 23, 2026: Pizza

The Italian term cornicione—also a word for “cornice”—refers to an element of pizza that is most commonly translated into English as what word?

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