Melissa Clark of The New York Times Dining Section offers a respectable basics guide to making pizza at home. That's not to say there aren't some debatable points. (At the risk of sounding snobby, I can't advocate pre-shredded mozzarella. And garlic a must? Debatable. I don't want to talk about the kitchen shears.) But this video is full of practical at-home modifications for the occasional pizza maker, like using the back of a baking sheet as a peel (my go-to method), not using a rolling pin, toppings in moderation, and getting the oven properly pre-heated. Certainly better tips than these. Ultimately, it's great to see guides that encourage more pizza making at home.
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