Pizza. Everybody loves it. Everybody eats it. And while delivery is good, and restaurants are better, homemade pizza is the best. Home cooks everywhere — from the savant pie-dough-maker to the lowly Boboli ready-made crust buyer — have experienced the thrill of concocting some magical pie masterpiece out of that doughy blank canvas. Hail, pizza!
Unlike myself, who errs more toward the Boboli side of homemade pizza, my husband (of course) makes his own pizza dough. Don’t kid yourself. There’s a difference — and his is better. And for novice breadmakers, once you get over the goosebumps that may rise from having to tangle with active yeast (those little beasties), you’ll find this a rewarding dough-making exercise. Your stomach will thank you, and you may never call Dominos again.
And don’t forget the toppings. I’m a traditionalist myself (think DaVinci), when my husband lets me handle the pizza topping portion of the show. My masterpieces include the usual suspects of sauce, cheese, meat, veg. But my husband, wisely, rips away my paintbrush before I’ve overdone it. Too many toppings equals soggy, greasy pizza. So be a beautiful minimalist, and chow down on that gorgeous still life: Pizza.