The physics of baking good pizza
My Pizza Rules (not that anyone asked, but...)<p>1. Don&#x27;t &quot;Moat&quot; your pizza. The barren expanse of dried sauce and over-sized crust is the classic sign of &quot;moating&quot; the pizza. Spread the majority of the toppings as close to the edge as you&#x27;d like your crust to be, and reduce the amount of toppings (cheese, sauce, etc.) at the center. As the pizza cooks, the crust will rise, and the toppings will naturally flow to the center of the pie.<p>2. Don&#x27;t use heavy-gluten flour. Some people like chewy (new your deli-style) pizza - but it has no business on my table.<p>3. Let the pizza cool for 2-5 mins before cutting. But, if you cool it for longer, put it on a rack so the bottom doesn&#x27;t get soggy.<p>4. Never, ever, ever use cheap mozzarella. Especially if you are doing a sauce-less pizza.<p>5. You can put a touch of sugar in the dough, or you can put a touch of sugar in the sauce, but don&#x27;t put it in both. Corollary: If you put pineapple or other sweet toppings on the pie, don&#x27;t put any sugar in the sauce or dough.