My family cooks hand-tossed pizzas every year for xmas eve (we're not religious at all). Oven with pizza stones. Dad's been playing with the dough recipe fore awhile, tweaking it this way and that...
...but really, we're going nuts with the toppings. It all started when we got a white pizza with grape halves (and other stuff) from the Cheeseboard Pizza Collective.
If I remember it correctly, this year's best pizza was a white pizza with figs, bruschetta (sp?), goat cheese and truffle oil. Barely any topics, but the most amazing thing to put in your mouth.
Another story: Back in college (upstate NY), the local late night food was (of course) many, many local pizza places, all of which were basically the same and thoroughly standard. I once asked them what kind of dough they used, and they said "Pizza dough..?". I took their confusion about the question as an explanation as to why I never really liked their pizza: if they don't care enough about pizza to learn about dough, it's reasonable to expect they don't care enough to make a great pie.
PS - Shoutout to Zachary's deep dish in the Bay, and Masa's in LA.
...but really, we're going nuts with the toppings. It all started when we got a white pizza with grape halves (and other stuff) from the Cheeseboard Pizza Collective.
If I remember it correctly, this year's best pizza was a white pizza with figs, bruschetta (sp?), goat cheese and truffle oil. Barely any topics, but the most amazing thing to put in your mouth.
Another story: Back in college (upstate NY), the local late night food was (of course) many, many local pizza places, all of which were basically the same and thoroughly standard. I once asked them what kind of dough they used, and they said "Pizza dough..?". I took their confusion about the question as an explanation as to why I never really liked their pizza: if they don't care enough about pizza to learn about dough, it's reasonable to expect they don't care enough to make a great pie.
PS - Shoutout to Zachary's deep dish in the Bay, and Masa's in LA.