Michele Pascarella is the ___1___ (found) of Napoli on the Road, a restaurant based in London. Pascarella grew up in Caserta, a town near the home of pizza: Naples, Italy. There, he started ___2___ (work) in a pizza shop at 11 years old. In 2016, he started selling pizzas all over London out of the back of a tiny, three-wheeled truck. He took his operation on the road ___3___ (show) people what goes into making real Neapolitan pizza. He opened Napoli on the Road in 2019. He’s won numerous awards, and ___4___ (recognize) as a pioneer in contemporary pizza.

So what are his 5 tips to making the best pizza in the world?

Keep it fresh. Pascarella’s restaurant changes its menu throughout the year, using ___5___ ingredients (原料) are in season. “It’s very important, because when you use ___6___ (season) ingredients, you pay less money and they’re better,” he said.

Keep it simple. Pascarella says the best pizzas only have a few ingredients. “When you do this kind of job, you learn to appreciate the simple ingredients,” he said. “___7___ good pizza chefs, good chefs, the best plate is the simple one.”

If you’re making it at home and don’t have all the equipment a pizza shop has, put a little more water in the dough. “If you use 1 kg flour, it’s ___8___ (good) to use 700g of water,” he said.

Also, Pascarella says ___9___ fruit. “Pineapple, I don’t really like on pizzas,” he said. Sorry to all the pineapple-on-pizza fans.

___10___ (last), keep learning. “In this job, you never learn enough,” he said. “Every day we can learn something.” Pascarella said his goal is to keep making new pizza every day.

1. 1.

A    

B    

C    

D    

2. 2.

A    

B    

C    

D    

3. 3.

A    

B    

C    

D    

4. 4.

A    

B    

C    

D    

5. 5.

A    

B    

C    

D    

6. 6.

A    

B    

C    

D    

7. 7.

A    

B    

C    

D    

8. 8.

A    

B    

C    

D    

9. 9.

A    

B    

C    

D    

10. 10.

A    

B    

C    

D