The pizza by the meter (also called in Italian regional pizza by the meter) is derived from a specialty pizza, typical of the Sorrento peninsula, then spread nationally and internationally. The recipe was created by Louis Dell'Amura in the early fifties of the twentieth century and patented in 1960 as a "pizza by the meter.
The pizza by the meter has the same mode of preparation of pizza. The secret is nell'allungare the dough to get a default measure. The pizza by the meter is cooked in wood ovens very long and large, given the length of the pizza, which often exceeds the meter.
On request, you can do dinners of raw fish
