I hope this forum is not exclusively devoted to seafood recipes. If so, let me know and later I'll post a recipe for a seafood topping. 
For at least 20 years I've been making little changes to my recipe, trying to copy the great crusts that we ate during a couple of bicycle rides through Italy. Some times I do better than others, but I can't seem to be consistent and know how its going to turn out.
But this Christmas my daughter gave me a book, American Pie, by Peter Reinhart, and now I may have it wired. He traveled all over Italy and the US talking to great pizza chefs, and he lists several different dough recipes. I've always like wafer-thin crisp-but-tender crusts, so last night for the first time I tried what he calls Roman Pizza Dough. And to keep it simple, I did the classic Margherita topping so that the crust wouldn't be overwhelmed. I've never worked with a dough so easy to stretch, but with no worry of tearing. It came out great!
In addition to several different dough recipes, he also has recipes for sauces and toppings of all kinds. I highly recommend this book for anyone who wants to make his own pizza from scratch.
Of course the optimum pizza oven is one of those wood-fired domed things, but few of us can afford them, so his instructions are on how to make the best of our standard ovens, with or without convection.
He doesn't address it, but for years I've been using my gas grill as a pizza oven. I turn all the burners to high and preheat a pizza stone for an hour. It gets a lot hotter than my standard gas oven in the kitchen, and works well for me.
Of course you could just call Dominos.
For at least 20 years I've been making little changes to my recipe, trying to copy the great crusts that we ate during a couple of bicycle rides through Italy. Some times I do better than others, but I can't seem to be consistent and know how its going to turn out.
But this Christmas my daughter gave me a book, American Pie, by Peter Reinhart, and now I may have it wired. He traveled all over Italy and the US talking to great pizza chefs, and he lists several different dough recipes. I've always like wafer-thin crisp-but-tender crusts, so last night for the first time I tried what he calls Roman Pizza Dough. And to keep it simple, I did the classic Margherita topping so that the crust wouldn't be overwhelmed. I've never worked with a dough so easy to stretch, but with no worry of tearing. It came out great!
In addition to several different dough recipes, he also has recipes for sauces and toppings of all kinds. I highly recommend this book for anyone who wants to make his own pizza from scratch.
Of course the optimum pizza oven is one of those wood-fired domed things, but few of us can afford them, so his instructions are on how to make the best of our standard ovens, with or without convection.
He doesn't address it, but for years I've been using my gas grill as a pizza oven. I turn all the burners to high and preheat a pizza stone for an hour. It gets a lot hotter than my standard gas oven in the kitchen, and works well for me.
Of course you could just call Dominos.
