Two photos, one pepperoni pizza, sliced up on a wooden cutting board in what was apparently the go-to serving method before anyone owned a proper pizza peel. The crust looks thin and a little unevenly browned in the classic home-oven way — hot spots are a home baker’s eternal nemesis.
Cook’s note, entirely fabricated: this was made with whatever pepperoni was on sale that week, and the slicing job on that board was more enthusiastic than precise.