The article emphasizes the difficulty of making great pizza at home due to the limitations of traditional ovens. While restaurant-quality food can often be replicated at home, pizza requires an expertise and heat level that home kitchens typically lack. The author reflects on their own experiences attempting to make pizza using various methods and ingredients, ultimately concluding that it’s best left to pizzerias. Living in New York further reinforces the author's stance, as they acknowledge the high quality of local pizza and suggest simply ordering from a favorite spot.
Just as there's only one Pedro, there's only one way to get truly great pizza: Go and pick it up.
Most of the time you can make restaurant-quality food at home with the right ingredients and some practice, but this is not true with pizza.
I know pizza is hard to make because I've tried to make it. I've made my own dough, even using the fabled 00 flour.
I live in New York, where all the pizza is pretty good, so it IS easy for me to say.
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