1. Make great dough. The ingredients are cheap, it doesn't take much manual time -- but you want to let it ferment in your refrigerator at least overnight.
2. Make your own sauce. The ingredients are cheap, and a little experimentation will get it to the taste that you want.
3. Don't overtop it. The natural tendency is to want more - more sauce, more cheese, more whatever else. Start off very simply. Scatter little bits.
4. Transfer as much heat as possible to the bottom of your crust. You can use a baking steel, a pizza stone, or unglazed fire tiles available for less than $10 at your local hardware store. Put them in the oven exactly where you want your pizza to go, then fire it all the way up.
5. Experiment. The first few pizzas you make will vary wildly from "almost what I want" to "maybe I shouldn't make pizza". Keep going. Take notes.
I improvised a pan "pizza" that the whole family likes that's non-traditional but delicious... Dice 1/2lb of thick bacon or pancetta. Dice a few yellow potatoes. While the meat bits brown in a pan, parboil the potatoes. Chop a bunch of rinsed kale. Drain the potatoes. Set aside the meat, reserving the fat in two portions. Cook chopped garlic with a dash of salt in one portion of fat, about a minute, then cook down the kale until it softens and reduces in size, a few minutes. Get a second pan very hot, add the second portion of fat, and fry the potatoes until golden. Before removing the potatoes from the heat, toss with garlic, rosemary, oregano, and a little salt, cooking a minute. Now use these to top a dough and sprinkle with just a couple of ounces of shredded mozzarella and fresh grated romano.
As a founder of Experiment.com, I just want to say that food is such a fantastic library for small science experimentation. What used to live in cook books and secretive restaurant storage rooms as scribbled recipes has changed because of the internet, we can now try so much more and share it so much more widely than before.
It's mind-boggling how deep these new online communities around barbeque, cheesemaking, or sour beer brewing (shoutout to milk the funk) can get, where at a certain point, there's a scientific breakdown of the variables involved. This sort of food science blends anthropology, biology, marketing, and engineering. It's so much fun.
Great advice. Another point (related to 4) is don't trust your oven to tell you when it's up to temperature. The oven is measuring the air temperature and not the temperature of the stone/steel. I always make sure to give it about 40 minutes to heat up.
I've been making my own pizza at home for around a decade now and your 5 points are very good advice. I think 5 is probably the most important. I have recently been on a calzone kick[0] and have been experimenting with different ratios of cheeses.
[0] Not sure why I've never tried before. I guess because the pizza's been so good.
I tried for a while but then gave up. Just not hot enough. I actually found Jeff's recipe waaay back before he opened his restaurant, I remember him announcing it, and I was really upset when I got to the oven temperatures.
Preheat the oven with the cookie sheet inside, prepare your pizza on a lightweight cutting board. The trick is to slide the uncooked pizza onto the hot sheet. A dusting of cornmeal on the cutting board will make the pizza positively glide off, but purists will bicker…
Better than anything but the fancy, expensive pizza joints around here. 550F max oven. Even bread machine dough pizza comes out pretty damn good. Hard to do worse than major chain pizza, certainly, unless you accidentally leave out crucial ingredients or have some similarly disastrous mishap.
I don't have a hot enough oven either, so the crust isn't as good as a proper pizza establishment. But, I find the overall pizza better than home delivery pizza.
2. Make your own sauce. The ingredients are cheap, and a little experimentation will get it to the taste that you want.
3. Don't overtop it. The natural tendency is to want more - more sauce, more cheese, more whatever else. Start off very simply. Scatter little bits.
4. Transfer as much heat as possible to the bottom of your crust. You can use a baking steel, a pizza stone, or unglazed fire tiles available for less than $10 at your local hardware store. Put them in the oven exactly where you want your pizza to go, then fire it all the way up.
5. Experiment. The first few pizzas you make will vary wildly from "almost what I want" to "maybe I shouldn't make pizza". Keep going. Take notes.
And if you don't have an oven at all, consider getting a cast iron frying pan and try for a completely different kind of pizza: http://www.seriouseats.com/2016/08/cast-iron-pizza-tortilla-...