There are some very basic things you need to know when getting started in pizza. I’m here to walk you through some basics, and eventually lead you down your own path to being a full-time pizza PRO.
Consider this your quick start guide.
But before we begin, I should be very clear. For most post, when I say “pizza” or “pie” I am referring to a Neapolitan, or Neapolitan-inspired, (as in from Naples, Italy), pizza.
This is a personal-sized, thin crust, wood-fired pizza:
Most of us don’t have wood-fired ovens. Alas! So this website is dedicated to adapting recipes for your home oven, so you can make the best pizza this side of Naples.
I also want to be clear about my definition of a “Perfect Pie”. The idea of perfection is a tricky one, and perhaps fraught with peril as we are all too often held to standards of perfection that are unattainable.
Relax. This is a judgment-free zone. My idea of perfection is ever-changing and that is part of the fun. Perfect Margherita Pie? Maybe on Saturday. But on Wednesday, it’s a Perfect Peach Pesto Pie! Get me?
Consider the anatomy of a Perfect (home oven baked) Pie:
Next, it’s very handy to have some equipment and supplies ready before you begin to make your life easier. Find that list here.
Finally, what can the kids do? Oh so much! Skip to this page to read all about kid-friendly pizza making.
Finally, I’m here for you. Got a pizza question? Hit up the HOT PIZZA LINE and drop me a note.
Now, let’s get cooking!