Labonetta - Kobylisy

The tomato here carries a bright acidity that cuts through the fior di latte cleanly, with basil added post-bake so it stays green and aromatic rather than wilted. The leoparding comes through with genuine char, not just surface color. Dough fermentation shows in the open, irregular air pockets and a rim that lifts with real structure, holding its shape without collapsing when you pick up a slice.