noticed a fav new spot (Hi-hat in SF, be warned, a little on the pricey side) uses a lot more sauce than I do, I leaned that way tonight, the fam liked it.

anchovies, mozz, san marzano, olive oil, salt

could have doubled the anchovies

an irregular shaped Neapolitan pizza on a stainless steel 12” plate, topped mostly with red tomato sauce, eight white circles of mozzarella, and four anchovy filets

close up of a slice of pizza, the crust is consistently one mm of bubbles thick