Homemade pizza tips needed

Keep it simple and cook it at the max heat your oven will crank to. (500 in many cases)

Calandros carries a pizza sauce in a yellow can. Don't remember the name I just know it when I see it. Pull top can. Don Pippi or something. Under two dollars a can and will do four or five pizzas. I can't make one at home better so I use it if making a red pizza. Mostly I use my basil pesto though.

Basil pesto, sliced thin red onions, red and yellow bell peppers, very thin slices of proscuitto and fresh mozzarella and when you pull it out dust will fine grated pecorino Romano.

That's one.

I like to get mozzarella sliced real thin at the deli. This is not the fresh cheese. Put the red sauce and layer the thin cheese, mushrooms and a good pepperoni and grated asiago cheese with a little shake of red pepper flakes.



I like fresh

I have a stone, but have never made my own dough. Gonna try soon, just easy to buy the dough

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make sure the dough is well floured. and dont make it to thick.

tends to stick to the pan or stone

some say to even use parchment paper

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When I worked at a pizza place we would dust the stones with corn meal. They never stuck and the old corn meal would dust right off.

Make your own dough and your own sauce or just buy a frozen pizza.

you can get some good heat on it with a cast iron skillet instead of a stone.

Heat the skillet on as high as possible for a good while...heat your oven to the highest at the same time.

when ready to cook, put the oven on broil.

put the skillet in the oven upside-down and slide the pizza on there.

might need to work on the timing and the distance from the broiler, but done right its awesome