re: What's the one thing that you cook perfectly every time?

When I first started making pizza I found getting the pizza from the peel to the pizza stone very challenging. I came up with a fix.
1. Get a metal pizza pan and dust it with corn meal. Lay the shaped pizza dough on that.
2. Have two racks in the oven with the pizza stone on top. Bake the pizza in the pan on the bottom rack for 2-3 minutes until the dough firms up.
3. Then run a spatula under the pizza to make sure it isn't sticking to the pan and slide it onto the stone, to finish baking it.

I just got done eating a bowl of chicken/sausage/okra gumbo I cooked 2 days ago and it was delicious. I never even tasted it as it cooked or when it was done since I've cooked it so many times I know before I start how it will turn out.

Same for many other things I cook and the recipes firmly embedded in my brain are pretty extensive.

Beef stew
Homemade hamburger helper

Pizza in the Ooni
Fried, bone-in pork chops
Red beans
And as much as I don’t like to make it, lasagna.

Stalker.

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In regards to the dough, I would recommend the book The Elements of Pizza by Ken Forkish. There's lots of great dough recipes in there, and he gives a step by step instructions all the way through with sauce recipes, shaping, loading, baking tips etc.

A few things I've learned along the way:

Using a wood peel to launch the pie makes things easier and less prone to sticking to the peel than a metal peel (I use a metal peel to take it out)

Don't sauce the dough until you are ready to top it immediately and launch it into the oven. This helps avoid sticking to the peel.

Using a four cheese blend of Mozzarella, Provolone, Parmigiano Reggiano, and Pecorino Romano really makes the pizza pop

A dough that has cold fermented for 48 hours seems like the sweet spot for the best tasting dough and it is relatively easy to shape

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Lots of good advice in here.

I would add:

Use a wood peel and use semolina to as the shaping flour and on the peel.

Minimize the time spent on the peel. Sauce, top and go. You can sauce and top off the peel and then move it, but this is not needed with a wood peel.

Learn on a 60 % hydration dough and work your way up to about 70% hydration.

I use a poolish based recipe like Vito Iacopelli uses on Youtube. Makes a nice dough.

Lasagna

Shrimp etoufee and smash burgers are my most requested meals.

Ribeyes and Boston Butt!

Got them perfected!

Any rice and gravy (chicken, pork, beef)