How an Engineer Does Pizza
I've been following Jeff's pizza advice for about 1.5 years. It's great! A few notes:<p>0) crank your oven up as much as possible, and let it preheat for at least 20 minutes.<p>1) dough is super important - a slow rise in the fridge > 1 1/2 hour rise > 1 hour rise > store-bought dough.<p>2) Tomatoes in a can are always better than fresh tomatoes because they have already been cooked (trust me).<p>3) use the best mozzarella you can find, preferably mozzarella di bufala (made from water buffalo milk)<p>4) for the dough, use King Arthur Flour and bottled water - it makes a noticeable difference.