Michael Pirolo, chef and co-owner of Miami Beach's rustic Italian eatery, Macchialina, has just given up his only day off. "Sunday is usually my day off," he confessed to New Times. "Not anymore!" Beginning June 4th, Pirolo will be launching O.P.P. Sundays, a series offering oysters, pizza, and prosecco, said to run through the summer months.

"The star of the show is the pizza." Pirolo explains that he did testing for over a year to get the recipe just right. The pizza is made with flour imported from Parma, uses 85% hydration and goes through a 72-hour fermentation, which, according to Pirolo. lends to a much more digestible product.  "The pizza has huge bubbles and is light, airy and fluffy, then it is super crispy on the bottom."