Michael Ruhlman agrees. Where Sam Sifton says you need a pizza peel and a pizza stone, Ruhlman says you can do it in a baking sheet or even on the bottom of an inverted cast iron pan.
I have seen others still recommend cooking them on a grill on a piece of unglazed quarry tile. I have meant to try this.
Our regular pizza lineup includes:
- carmelized onions, fresh mozz, arugula, prosciutto
- House special, aka, red sauce, Moroccan olives, grated parmesan (see picture)
Most recently we made what will now be added to the regular line up:
- Grilled radicchio and onion with fontina and toasted walnuts (an adaptation of a Dinette pie)
The recipe in Sifton's column called for a mix of bread flour and all-purpose flour, and to put it in the mixer for a short period of time. My wife, the pizza dough maven in our household, uses only double zero flour, which I believe is an all-purpose flour, and does not use a mixer. If she does, I have been blissfully ignorant of this activity.
Speaking of grilling pizzas, taking a cue from Mark Bittman, several times my wife has made a few extra doughs on pizza night and we freeze it. At some later point, I:
- defrost the dough
- roll out the dough
- get the grill very hot
- brush the dough with olive oil
- top the dough with plenty of salt and pepper and some chopped rosemary
- put the dough on the grill
About 4-5 minutes later, we have a wonderfully crisp and chewy flatbread to eat with a salad or meatballs.
The point being: You Ought to Make Pizza at Home.
On a grill or in an oven. On a pizza stone or a quarry tile.
Use the Google or go to Food & Wine or Epicurious and find a recipe.
It is likely to taste better than any pizza you order.
It is likely to be much healthier than any pizza you order.
And, particularly with some red wine, it is fun to make and drink.