I'm a desert island pizza person, meaning, I pretty much never get sick of pizza. When it comes to other favorite cuisines, I operate in cycles - indulge often, grow tired of them, take a break and re-visit in time. But when it comes to pizza, I could eat it every night of the week. I typically practice enough self-control to override this desire, but luckily for me, I made a special concession this past week while creating this article.
Welcome to Pizza Perfect. I'm a novice pizza maker with one goal: to master the art of the homemade crust. The cheese (fresh mozzarella), the sauce (endless options or super basic), and the toppings (the sky is the limit) are all easy. But the crust I've found to be somewhat elusive.
You can make homemade pizza with a minimum of tools, or you can buy the entire yuppie menagerie (and let's face it—if you're a foodie, you probably want the toys). Below is a brief rundown of the different options available. Since I'm a relative beginner to the process, I've also linked out to a few in-depth reviews.
This list is ongoing—I have a lot of pizza-making ahead of me! I'll check them off as I go. Please, click on "Reply" below to add recipes you like to this thread.
A great pizza may take more than 20 minutes to make, but if you're using pizza-flavored snacks instead of fresh ingredients, you'll end up with a "Meta-Pizza" that's sure to please any junk food fiend. Health nuts, go away now, because you're not going to like what you're going to see.
Just stumbled across Mozza's new cookbook, authored by Nancy Silverton, co-owner (along with Mario Batali & Joe Bastianich) of the famous Los Angeles restaurant/pizzera. Silverton is also founder of the La Brea Bakery.
Mozza of West Hollywood—hands down my favorite. The crust is insanely good. This place is incredibly popular, so if you're planning to go, be sure to make a reservation ahead of time. Owned by Nancy Silverton (La Brea Bread), the famous Mario Batali and Joseph Bastianich.
