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a home + living guide for the post-college, pre-parenthood, quasi-adult generation

10.14.2002

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the perfect slice how to make 
a great pizza: part one (making the dough)
 
by
Yee-Fan Sun
1 2 3

I am not one of those folks who loves pizza in all its forms Ė honestly, Iíd sooner stick with just about whatever I could scrounge out of my fridge than order a generic cheapie chain-store pizza any day. There was a long period in my life, in fact, somewhere between the ages of 12 and 16 approximately, where I was absolutely convinced that I outright loathed pizza. This, as I later learned, could be blamed squarely on the fact that the little pizza shop my parents ordered from during those years made the greasiest, nastiest pizza pies ever created in the history of pizza-making. It took me several years to realize that I didnít hate all pizza, just bad pizza.

A good pizza is truly a marvelous thing, and one of those foods thatís just about universally loved by all, making it ideal for feeding a large group of potentially finicky guests. Infinitely versatile, in that it can accommodate just about any combination of flavors you could possibly dream up, a basic pizza recipe is something that should be in every home cookís repertoire. Fortunately, itís also a relatively easy meal to master, provided you know a few tricks of course. 

First and foremost is to understand that a good homemade pizza is an entirely different creature than a good restaurant pizza. It took me awhile to figure out that it is near-impossible to make a pizza with a good, thick, chewy-on-the-inside, crispy-on-the-outside crust like you find in any decent pizza shop. Home ovens just donít seem to get hot enough to do those properly. An elegant thin-crust pizza, on the other hand, turns out just dandy when made in my little kitchen, and is, in my humble opinion, the only kind of crust worth making in a standard home oven. With that in mind, letís get started with step one: whipping up the dough Ö

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