Letter: The perfect pizza

Sir: Aoife O'Riordain's article on pizza was most interesting (Fast Track, 28 May). I lived at one time with a Sicilian pizzaiolo. Whilst staying with his sister I was able to eat the real thing, and wonderful it was . The base was thick (certainly not thin and crispy) and the topping was sparse, although local herbs were added, and naturally she had the traditional oven. One of the things that sorts out the proper pizzas from the others is that the dough should be made the day before.

JILI HAMILTON

Geneva