There's a quiet thrill to building a pizza at home — flour on the counter, sauce simmering, the oven ticking up to its limit. It's the kind of cooking that rewards patience and punishes shortcuts, which is exactly why we love it.
Start with the dough. A 65% hydration, slow-fermented overnight, is the easiest path to that open, chewy crumb you see in your favorite slice shop. Don't rush the rise — flavor is a function of time.
Sauce is next. Crush good San Marzanos by hand, add a pinch of salt, a drizzle of olive oil, and stop. Cooked sauce belongs on pasta; on pizza, raw is the way.
Cheese matters more than people admit. A blend of low-moisture mozzarella with a small handful of aged provolone gives you stretch, browning, and depth all at once.
Finally, the bake. Crank your oven as hot as it will go, preheat a steel for an hour, and bake one pie at a time. Two minutes under the broiler at the end is the difference between good and great.
