It's pretty simple. It's just pizza.
If you go to social media for answers to your pizza questions, you can get some great answers--and some real dogs. What we want to do here is provide answers to some of the simpler questions that come to mind when you first start making pizza in your home oven.
Why don’t I need a pizza oven?
Is 00 flour really the best?
How big a pizza can I make?
Why don’t you have a gluten-free pizza recipe?
What is the best pizza to make?
What is the best pizza dough recipe for a beginner?
Does New York water really make a difference?
Have you ever made pizza professionally?
What kind of oven is best: Wood, gas or electric?
When should I get a pizza oven?
Do I really need a pizza steel?
Why can’t I make my pizza round?
Why does my dough keep shrinking back when I stretch it?
Why is my pizza crust so soggy?
What is the accidental calzone?
Who are the better pizza authors than you?
What are the better pizza cookbooks than yours?
Why does your dough take so long to be ready?
Can I make pizza on the same day?
Is 00 flour really the best?
How big a pizza can I make?
Why don’t you have a gluten-free pizza recipe?
What is the best pizza to make?
What is the best pizza dough recipe for a beginner?
Does New York water really make a difference?
Have you ever made pizza professionally?
What kind of oven is best: Wood, gas or electric?
When should I get a pizza oven?
Do I really need a pizza steel?
Why can’t I make my pizza round?
Why does my dough keep shrinking back when I stretch it?
Why is my pizza crust so soggy?
What is the accidental calzone?
Who are the better pizza authors than you?
What are the better pizza cookbooks than yours?
Why does your dough take so long to be ready?
Can I make pizza on the same day?
Who is Blaine Parker and why is he doing this crazy thing?
Over the years, I'd often tried to make pizza and failed. It didn't seem like it should be that hard. But it never worked very well.
What I found is that I lacked basic context and simple insight. For over 20 years, I've been studying pizza making, and I've been making pizza. By conservative estimate, I've made over 1,000 pizzas. That's not a lot for a pro. But it's pretty significant for a hobbyist.
I've owned a $7,000. half-ton wood-fired oven. I've owned a $300, pellet-fired portable oven. I've used professional ovens. And my favorite oven remains the conventional home oven.
As I've watched people who were buying expensive ovens and hoping those ovens would make pizza for them, I've wanted to do something. And that's how Free The PIzza started: out of an effort to save folks from dumping their hard-earned cash into equipment that didn't solve their problem.
The real problem is that first, you need to know how to make pizza. My book and this website are the solution.
What I found is that I lacked basic context and simple insight. For over 20 years, I've been studying pizza making, and I've been making pizza. By conservative estimate, I've made over 1,000 pizzas. That's not a lot for a pro. But it's pretty significant for a hobbyist.
I've owned a $7,000. half-ton wood-fired oven. I've owned a $300, pellet-fired portable oven. I've used professional ovens. And my favorite oven remains the conventional home oven.
As I've watched people who were buying expensive ovens and hoping those ovens would make pizza for them, I've wanted to do something. And that's how Free The PIzza started: out of an effort to save folks from dumping their hard-earned cash into equipment that didn't solve their problem.
The real problem is that first, you need to know how to make pizza. My book and this website are the solution.
Blaine Parker's Bio
Blaine Parker is the award-winning author of the beginner's pizza manual, Free The Pizza! (A Simple System For Making Great Pizza Whenever You Want With The Oven You Already Have.)
His book is a gold-medal winner in the cookbook category of the Living Now Book Awards. It is Blaine's first cookbook, and he's still a little surprised by it all. If anyone saw this coming, it wasn't him.
Blaine's been making great pizza in home ovens for over 20 years and often takes his show on the road. He has made pizza in home ovens from Los Angeles to New Hampshire, from Wyoming to Florida. Many of the people involved call it the best pizza they've ever had.
When he's not busy being the founding geek at Free The Pizza, Blaine is demystifying other complicated propositions. He is co-founder of Slow Burn Marketing LLC with his wife, The Fabulous Honey Parker, who is a novelist and his frequent co-author in business books. The Parkers have also spoken about the simple power of branding big to audiences of small business owners from Boise to Los Angeles to Kuala Lumpur. They have eaten pizza in many of those places.
A national award-winning writer and performer, Blaine has done lots and lots of voiceover on TV and radio, including (believe it or not) national advertising for Little Caesar’s and Papa John's.
His book is a gold-medal winner in the cookbook category of the Living Now Book Awards. It is Blaine's first cookbook, and he's still a little surprised by it all. If anyone saw this coming, it wasn't him.
Blaine's been making great pizza in home ovens for over 20 years and often takes his show on the road. He has made pizza in home ovens from Los Angeles to New Hampshire, from Wyoming to Florida. Many of the people involved call it the best pizza they've ever had.
When he's not busy being the founding geek at Free The Pizza, Blaine is demystifying other complicated propositions. He is co-founder of Slow Burn Marketing LLC with his wife, The Fabulous Honey Parker, who is a novelist and his frequent co-author in business books. The Parkers have also spoken about the simple power of branding big to audiences of small business owners from Boise to Los Angeles to Kuala Lumpur. They have eaten pizza in many of those places.
A national award-winning writer and performer, Blaine has done lots and lots of voiceover on TV and radio, including (believe it or not) national advertising for Little Caesar’s and Papa John's.