So what do us home bakers know about making pizza?
Afterall, we have nothing more than kiddie mixers to work with... along with 5 lb bags of flours that no honorable mill supposedly would put their flour into... and of course, we can't forget those little ol' electric or gas ovens that employ nothing more than a simple screen and maybe a tile here and a stone there.
Well, let the truth be known... there is nothing like a NY style pizza made at home, where fresh natural ingredients and passion take precedence and corners don't need to be cut. Yet, we rarely need to spend a whole lot more than $5 for a high quality large pizza that is made to serve our very own palate.
Consider the pizza below. Local farmers applauded as their organic yellow and red heirloom tomatoes made their way into my pizza. A can of 6-in-1 tomatoes, used by many pros, produced the sauce along with fresh basil from my garden; and the cheese melted in harmony as the Grande & pecorino payed their usual tribute. As for the oven... nothing more than a simple electric oven and a basic flat screen were employed, with a temperature reading of 530 F - 540 F.
(https://home.comcast.net/~keck-foundation1/what-do-we-know.jpg)
