I can’t stress this enough: buy a pizza stone. Jacky and I were both getting tired of the way our pizzas were coming out. Even if we baked the dough before adding toppings, the middle of the pie would be soggy and floppy. And if we baked long enough for the dough to cook all the way through (on a very thin pie, by the way), the bottom of the crust would be either burnt or cracker-like. Quite simply, we were fed up.
We bought a pizza stone at Williams Sonoma. Their stone was actually one of the cheaper ones we found, and their products can usually be depended on for quality and durability. Its first use was in cooking up 4 pizzas, all with varying degrees of topping saturation. A simple margherita pie, a pesto-mozzarela pie, one with two layers of total pepperoni AND cheese coverage, and one with cheese and grilled chicken breast. The results were phenomenal: no uncooked dough, no charred crust, no soggy middles. Absolutely amazing pizzas.
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