I’ve made lots of pizza. Making pizza dough and baking a pizza from scratch takes some practice and flexibility in order for it to work for you in your kitchen. My go to pizza dough recipe is a great start. Here are some random tips that I have learned that hopefully will help you make awesome pizza at home:
HOT STOVE. I set my oven to convection roast and pre heat the oven with a pizza stone on the oven floor to 500 degrees for at least 30 minutes. The oven must be clean or your smoke alarm will likely go off before the oven reaches temperature. I have learned the hard way that cleaning ovens sucks, but I now keep mine clean and use the self clean once a month.
OVEN STONE. Not a great tip–everyone uses an oven stone. My tip is to replace them frequently. The more oil they absorb, the more prone they are to smoke and make the kitchen smell funny. I buy one every other year, or about 150 pizzas or so. I always used to use corn meal to facilitate moving the raw pizza from the peel to the stone (probably the hardest 10 seconds of making a pizza at home), but I have found using all purpose flour works just as well and does not burn.
PATIENTCE and ROUTINE. Always allow for 2 hours minimum, start to finish to make my pizza dough and finished pie. While the dough is rising, I always make the tomato sauce, cook up some sausage, grate cheese, etc. When the dough is finally ready, it’s a good idea to have the potential toppings and garnishes ready. I always double the dough recipe and throw the unused portion in the fridge to make pizzas later in the week. It is always interesting how the ‘leftover’ pizzas come out, sometimes chewier, sometimes more delicate…
ROLLING PIN. I use a rolling pin to roll my pie thin and have control over the dough. Maybe if I worked in a commercial pizzeria and made 90 pies a day I would use some fancy hand tossed method. I don’t. A french rolling pin gives me awesome results.