I just joined--I'm a longtime home pizza maker, starting over 20 years ago with pizzas and calzones from the Time-Life international series of recipe books. I've since settled on versions from Alton Brown, Cooks Illustrated, and Peter Reinhart as my standards, although I'm always trying out new ones. I focus on NY-style thin, but make pan, stuffed, bianca, grilled and just about any other style; I make pizza at least once per week at home, but have been known to go 5-6 days straight as I try out recipes. I also "hacked" my oven, much to my wife's dismay, so that it can go as high as 900 degrees F in the cleaning mode. Anything for pizza!
