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Comment by JustSomeNobody | Hacker News Reader

I've been making my own pizza at home for around a decade now and your 5 points are very good advice. I think 5 is probably the most important. I have recently been on a calzone kick[0] and have been experimenting with different ratios of cheeses.

[0] Not sure why I've never tried before. I guess because the pizza's been so good.

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What kind of results are you guys getting?

I tried for a while but then gave up. Just not hot enough. I actually found Jeff's recipe waaay back before he opened his restaurant, I remember him announcing it, and I was really upset when I got to the oven temperatures.

Better than anything but the fancy, expensive pizza joints around here. 550F max oven. Even bread machine dough pizza comes out pretty damn good. Hard to do worse than major chain pizza, certainly, unless you accidentally leave out crucial ingredients or have some similarly disastrous mishap.

I've found that you can coax some extra heat from an uncooperative oven via a cast iron "cookie sheet" (flat side of a griddle). https://www.amazon.com/Lodge-LDP3-Reversible-9-5-inch-16-75-... (flat side)

Preheat the oven with the cookie sheet inside, prepare your pizza on a lightweight cutting board. The trick is to slide the uncooked pizza onto the hot sheet. A dusting of cornmeal on the cutting board will make the pizza positively glide off, but purists will bicker…

When I tried cornmeal in a pizza oven, I ended up with what looked like black styrofoam. I think the corn 'popped' then burned. What did I do wrong?

Cornmeal can't pop, it's ground-up kernels.

I don't have a hot enough oven either, so the crust isn't as good as a proper pizza establishment. But, I find the overall pizza better than home delivery pizza.

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