I've just gotten started on making home pizzas. I grew up in New Haven and have been forever spoiled as none of the local pizza joints here have that crispy, yet chewy crust that I' grew up with. Also, I'm a heart attack survivor so I have to limit the cheese that goes onto the pizza. A recent article in the New York Times got me started and I'm pleased with my few pizzas so far, but would like to take it to the next level. This site will hopefully get me there.
