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Notes -
For various reasons I make our pizzas, and with some success. The usual pepperoni/Italian sausage (a facsimile I also make) but also a chicken ranch (half spicy, half not), a Mexican, once a cheeseburger pizza, and the meatless margherita.
Once you have a dough recipe and figure out your oven, the rest is fairly straightforward.
It's hard to do a good Neapolitan style pizza in a home oven.
Not if the oven has pyrolytic cleaning. It requires some tinkering with thermostats though.
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Yes, but Sicilian/pan pizzas are very easy at home with no specialist equipment
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I enjoy making my own, and it’s always a great hour with the kids rolling out their base and painstakingly preparing toppings and watching everything bubble and rise nicely.
That said, I am also on OP’s side in that there is a pure form of joy in finding a local place that does it consistently well. There’s a guy near me, Eastern European fella, he and his wife work flat out 8 hours a day 7 days a week and close the place for 2 weeks a year. They have 500+ 5-star Google reviews in a town where 50 would be in the top 3%. Unbelievable dedication to his craft. (He’s a bit of a pompous a-hole but every silver lining has a cloud.)
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