Alfia Muzio

You might say I hoard Parmesan rinds. I save them all year long, freezing them in a resealable bag. As soon as that first cold front sweeps in, I transform those long-collected ends into a rich and versatile Parmesan Broth.

This old-school, rectangular pizza bakes right in a sheet tray. The flavorful, doughy crust is thicker than the more standard thin-crusted Neapolitan-style pies.