Pizzaiola

"The only sizable investment was the oven, which really only required some space and some bricks.  Folded over on itself as pizza traditionally is, it presents a dry outer surface that is not blistering to the fingers, while the interior remains nice and hot for quite some time.  With its thin crust and raised outer lip, a pizza could be held in the hand and enjoyed at leisure, without fear of a jogged elbow spilling one's meal to the ground.  No dishes, no utensils, no costly washing up."
 (Rosario Buonassisi in Pizza: From its Italian Origins to the Modern Table,  Firefly, Buffalo, 2000)