Pizza Basics

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 pizza basics, including essential and nice-to-have supplies (equipment and pantry items), books, 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—at least the ones that aren't too obscured by sauce splatters.*

MUST-HAVE EQUIPMENT

• Baking stone or steel or heavy duty baking sheet(s)
• Box grater
• Large cutting board
• Giant bowl with lid (for mixing and proofing dough)
• Dough whisk (for mixing dough by hand)
• Pizza cutter (Click here for my YouTube video about choosing the right pizza cutter for you)
• Pizza peel (if you're using a pizza stone or steel)
• Oil stopper/pourer (for drizzling olive oil on dough and over finished pizzas)

NICE-TO-HAVE EQUIPMENT

• Food processor
• Stand Mixer
• Mortar and pestle
• Outdoor pizza oven (Yes, there are affordable options now! I am a brand ambassador for Ooni Pizza Ovens, and I truly recommend their products, which range in price from $275 to $600.)

PANTRY ITEMS TO KEEP ON HAND

• Good-tasting crushed tomatoes (28-ounce cans) — I prefer Jersey Fresh 
• Whole peeled tomatoes (28-ounce cans)
• Extra-virgin olive oil
• Balsamic vinegar
• Fine sea salt
• Kosher salt
• Black pepper
• Jarred pizza sauce (for when you're too busy to make homemade marinara)
• Bread flour
• Instant or rapid-rise dry yeast (Jar or ¼-ounce envelopes)
• Fresh garlic
• Onions
• Dried herbs and spices (basil, oregano, Italian seasoning blend, herbes de Provence, crushed red pepper flakes)

TECHNIQUE TIPS & DEMOS

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