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[quote=Anonymous][quote=Anonymous][quote=Anonymous]Really? I have made homemade pizza a lot of times and I just found it kind of blah. I mean it's ok but by no means did I think it was the greatest. This is likely due to my mediocre baking skills and ingredients. I guess it was a step up from frozen pizza though so there is that. [/quote]
The reason most at-home pizza is blah is due to a couple of things - cooking the pie in a too cold oven in a pan and not being aggressive enough with seasoning.  I grew up in a pizzeria.  I have a couple of tricks for upping your at-home pizza game:
- Dough - Give your dough a slow rise.  Most at-home recipes use a lot of yeast for a quick 1-2 hour rise.  I use ~ 1/4 tsp of yeast to ~4 cups of flour. The dough also needs a good bit of salt! This makes enough dough for 2 14-15 inch pizzas.  Let the dough rise overnight in the fridge.
- Sauce - if you want a Neapolitan-style pie, then high quality tomatoes a bit of garlic and salt is all you want.  For NY-style, you want a nicely seasoned sauce - tomato, garlic, salt, pepper, oregano, basil.
- Baking - for Neapolitan you want a screaming hot oven (700 degrees+) a stone, hard to do in a regular home oven, but doable on a ceramic Kamado-style grill.  For NY, you want a hot oven and a stone, 500-600 degrees.  I put the dough on a piece of parchment to make transfer to the stone easier and less messy than using a peel.

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Blind baking the crust for about 4-5 minutes before putting the sauce and toppings on also helps.[/quote]

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