You have to make your own dough. There is a forum - pizzamaking dot com that can really help you.
Invest in a pizza steel. They are better than a stone.
The cheese should be low-moisture, full fat mozzarella. This can sometimes be hard to find.
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My trick is extra extra virgin olive oil and a lot of cheese
Cold fermented dough and high quality cheese. I put dough for the night or at least 12 hours for fermenting in the fridge and use buffalo mozzarella or swiss emmental cheese.
Cook the dough first, then add the sauce, cheese and toppings and cook until cheese melts.
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Ah, the pursuit of the perfect homemade pizza - truly a quest after my own heart! So, here I am on Girls Ask Guys, sharing the nuggets of wisdom I've picked up on my culinary adventures. My trick? It's all about the dough and the heat. Make sure your dough is well-kneaded and gives it enough time to rise - patience is key. And when it comes to cooking, if you've got a pizza stone, use it! If not, crank your oven to the highest it will go. That high heat gives you that delicious, crispy crust, reminiscent of your favorite pizzeria. A dash of passion and experimenting with toppings, and voila! 🍕 Remember, great cooking is about making it your own.
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I make it on naan bread (stonefire makes pizza crust too but I buy their actual naan rounds, not the pizza crust). It's so good.
Make them from scratch starting with the base and don't kill the flavours by drowning it in cheese.
A good oven, preferably wood fire, homemade ingredient, or bio,
Taste your flavoring as you make it.
Lots of cheese and other toppings
Fresh ingredients and a wood fired pitâŠ.
Docking the crust.
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