Living in Italy, I tend to eat a lot of pizza anyways, but still the pizza made by my dad compares favorably with anything I have had in a restaurant.
Key points:
- His oven has two tiled racks in it. The pizza is cooked first for five minutes on the bottom rack and then for five minutes on the top rack. This does good things for the crust, which ends up being crispy on the outside and very slightly bready on the inside.
- Secondly,the dough he uses is generally slightly thicker than the norm, which makes his pizza more filling and also easier to eat using one's hands because it doesn't get floppy.
- Third, he uses cornmeal on his pizza paddle rather than flour- the corn meal bakes into the bottom crust of the pizza and makes it crunchier.
- Finally, he puts a bit of sugar in his pizza sauce, which sets off the flavor of the cheese and ingredients quite nicely.
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