We had the microphones out and were recording an interview with a well-known ad man about his business. At some point, the topic of pizza came up (as it often does). The ad man says, “My friends who make pizza tell me that the secret to making great pizza is getting the dough right. Is that true?”
I tried to answer, but I hesitated. I started answering again—and hesitated. Finally, I said, “Yes. Sort of.” My mind was racing through all the things that can screw up pizza, and bad dough was far from the only one.
It took me a couple of years to realize the reason for my hesitation. After 20 years and easily a thousand pizzas, it finally dawned on me. And it has nothing to do with dough. It has nothing to do with equipment. It has nothing to do with going to Amazon and buying a crappy, $900 outdoor pizza oven and bags of overpriced flour imported from Italy which was probably ground from wheat grown in the United States to begin with.
Blaine Parker is the award-winning author of the new, unusual and amusing how-to pizza book, Free The Pizza. Also known as The Pizza Geek and "Hey, Pizza Man!", Blaine is fanatical about the idea that true, professional-quality pizza can be made at home. His home. Your home. Anyone's home. After 20 years of honing his craft and making pizza in standard consumer ovens across the nation, he's sharing what he's learned with home cooks like you. Are you ready to pizza?
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