How to host a perfect pizza picnic – by the Berberè brothers

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“What is a perfect pizza?” Matteo Aloe, co-founder of the London- and Italy-based Berberè restaurants, asks. The answer lies on the red-and-white blanket in front of him: a base made with living sourdough, left to rise for 24 hours; a greedy helping of organic toppings; and a three-minute blast in a 360°C oven. “This makes ours crunchy on the outside but…