Crust, crust, crust - it's the real estate of pizza...
My wife has always made spectacular pizzas - she makes her own dough in our kitchenaid mixer (basic dough recipe, nothing special) & bakes on a pre-heated stone in ~450°F oven.
We stick to simple, good quality toppings:
- We like
Don Pepino pizza sauce. Simple stuff that you could easily replicate - but why when it's so damn easy and good:
https://www.walmart.com/ip/Don-Pepino-Tomato-Pizza-Sauce-14-5-oz-Can/30907370. Walmart lists this sauce, but we find it locally in Giant grocery and a few others.
- She uses a combo of the shredded
Kraft Mozzarella (not skim....
https://www.walmart.com/ip/Kraft-Mozzarella-Shredded-Cheese-8-oz-Bag/47041166) and
Sargento shredded moz. The combo turns out out a great chewy & stringy pie.
- We also like to use
Hormel turkey pepperoni: (
https://www.walmart.com/ip/Hormel-Turkey-Pepperoni-5-oz/10290942). It doesn't add to the pizza's overall oiliness - allowing you to add / drizzle additional Olive Oil as desired.
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Fresh basil is always a must, added before or after baking
-
Garlic options are limitless... roasted bulbs/cloves - brushed on garlic butter - its hard to imagine too much garlic. Garlic butter dip is also a nice indulgence.
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OONI
Break, break, break - I nearly caused a divorce when I asked if we could get an Ooni pizza oven last year. I was messing with my wife's 20+ year pizza perfection. And. --- she's never been a fan of brick oven style pizza..
Pizza ovens change the game and the recipes completely! Its a steep learning curve, that involves painful failures along the way - but offers pizza nirvana if you can hang in there...
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If you don't love to cook - fo-get-about-it!!! Find a good local, small biz joint that tosses together a good pie, pick up a 6 on the way, and avoid the mass produced.
Enjoy - Gordo