We rarely go out to eat, but when we do we’re picky. In my opinion, the number one reason to go out to eat is to order something that you can’t do as well at home. Pizza was my favorite example. I don’t have a wood fired oven, pizza peels drive me crazy (my pizza dough always seems to stick while I’m trying to get it on the pizza stone), and my crust never gets as crisp as I would like it. Pizza at home is just not as good. Or it wasn’t.
I’ve experimented over the past couple of months. I’ve let dough rise overnight, for several hours, and for no time at all. I’ve messed with the heat and cooked pizzas at 450 degrees, 550 degrees, and finally just under the broiler. I’ve grilled pizzas on the grill and baked them on a stone. I’ve preheated that stone from 30 minutes to more than 1 hour. In short, I’ve made and eaten a lot of pizza and I think I’ve found one I like. I’ve included the recipe at the end of this post, but to truly get praiseworthy results read on for some tips to making a great pie in your home.
