>>5962934Then when I was hitting 18, the pizzeria closed down for reasons I don't know. Sure there was a Pizza Hut a bit futher down the street, but if you have to compare mass-produced franchise products and that pizzeria's "products", results should be obvious.
Time skip, I finished university by 25, and since I have a lot of free time after that clusterfuck of an education, I start to learn how to make pizza, trying to, at least, achieve my dream of making my own one-of-a-kind of pizza.
I failed. Over and over I failed, but I did not give up. Dad complains a lot, but also encouraged me all the same since we know both of us loved pizzas. I believe nobody knows how much these oven-baked flat bread topped with tomato sauce, cheese and many kinds of seasonal vegetables and meats mean to us.
Few would know how much we appreciate the aroma of the freshly baked cheese, the savory scent of oregano and basil, the crunchiness of the bell peppers, and the smoky sausages, hams and everything inbetween (or atop) the layer of cheese and tomato sauce, when the crowning achievement of the people of Naples out of the oven, save for a few who no longer close to us.
Sure, I may work as a freelance illustrator now, not related at all to pizza making and cooking in general. But I can still dream, and still cook in my free time, all the while researching and training to make my very own kind of pizza.
A pizza that will, hopefully, make anyone who eat them happy.
