real neapolitan pizza, how can you say that it is fast food, italian flour, uh, cheese, buffalo, san marzana grown at the foot of visulia, well, that’s how you can say, fast -food, no, pizza is a dish, he was one of the first to work on a pizza truck. so that after just a couple of months , as many belarusians as possible will learn about pizza, about 70° there is a 500 oven, here it’s 70, this must be endured, there must be such endurance, they made 300 pizzas, this is a record was here, practically crawled out, today he is the owner of his own restaurant, or as they say in italy, trataria, where the main dish, of course, pizza, steadily follows... the rules for preparing dough, he is not afraid to experiment with form and comes up with new recipes, well then yes, i don’t sit on the internet looking for recipes, there has never been anything like this in my life, it just comes like i don’t know, like a click, like an artist, that is, he sees his own, what he wants to put on the canvas, well, so do i, pavel maksimchik from grodno , belarusian, whose attitude towards the craft, yoli pizza, is