Maybe Pizza?
Gus's experiments in making pizza with very hot ovens. And pizza reviews, why not?
May 28, 2012

What's the "best" kind of pizza? This question has always been a very touchy subject for people, most likely to regional loyalties. Is it Chicago style or New York? Neapolitan, or thin crust? And then what kind of thin crust? And do you use a starter in that Neapolitan dough or yeast? Moz or Buffalo Moz or Provolone or Provel? Etc.

This question is silly. You might as well try and pick a "best" color or try and define art. The best pizza is entirely subjective to what you like. For me, that's Neapolitan style pizza, and it's probably going to be different for you.

Then what's a perfect pizza? This question is remarkably easy to answer. I can distinctly remember the first perfect pizza I ever made, and I also remember the first perfect pizza made using Dante (my outdoor oven). Before today I'd only ever made 5 or 6 of them, but I just made 3 in a row so I figure now is the time to write down my definition.

So here's my definition of Perfect Pizza: A pizza that when eaten either makes you physically dance, jump around in joy, or brings an honest to god tear to your eye.

I've come remarkably close to getting a real tear in my eye after eating a perfect slice, but it's always been the jumping in joy that made me realize I had just tasted a perfect pizza.

I like this definition. Any style of pizza can fit in here, and it doesn't even box you into your favorite.

Perfect pizza #3 from today
Perfect pizza #3 from today

And I have a little theory to add as well. It is going to be easier find a perfect pizza if you make it yourself. It took me years of trying to finally begin making pizza that I absolutely love, and I think it's part of the searching and experimentation that will let you know when you've found it. So if you want perfection, it might be easiest to go grab some flour and get to work.