I am far from an expert (or pizzaiola), but there are a few tips and tricks I stumbled upon during my adventures in homemade pizza making that I wish I’d known beforehand. What follows is a running list of essential supplies (equipment and pantry items) and techniques that have helped me streamline the process. I suppose you could call it a kitchen notebook of sorts. As I learn more and experiment with different recipes and toppings, I’ll transcribe my notes here—or at least the ones that aren’t too obscured by sauce splatters.
- Baking stone
- Box grater
- Food processor (with dough blade), or a stand mixer (with dough hook), for mixing the dough
- Large cutting board
- Mortar and pestle
- Pizza cutter
- Pizza peel
- Rolling pin
PANTRY ITEMS TO KEEP ON HAND
- Crushed tomatoes (28-ounce cans)
- Whole peeled tomatoes (28-ounce cans)
- Extra-virgin olive oil
- Balsamic vinegar
- Jarred marinara sauce
- Unbleached bread flour
- Instant or rapid-rise dry yeast (¼-ounce envelopes)
- Fresh garlic
- Dried herbs and spices (basil, oregano, Herbes de Provence, crushed red pepper flakes, black peppercorns, sea salt…)
- To thinly slice mozzarella: Stick it in the freezer for 20 to 30 minutes, then use a thin, sharp knife, making the slices as uniform as possible.
- Keep the pizza cutter sharp: It’s easy to forget about sharpening this tool, but a dull one will make for messy slices.
- Get the oven really hot: Once the oven has preheated, let it continue to heat for 30 minutes before you bake your pizza.