The best homemade pizza: Everytime I make this for someone they text me a picture a week later doing it for someone else. Make a dough, 2 to 24hrs in advance.

The best homemade pizza: Everytime I make this for someone they text me a picture a week later doing it for someone else. Make a dough, 2 to 24hrs in advance. Take a dough ball and make a crust. Heat a pan on your stovetop as hot as you can get it. Turn the top broiler on in your oven on max as well. Crust in pan, add sauce mozza, parma, salt. quickly. As soon as the bottom begins to get some char, move the pan directly under (or slide the pizza off onto the oven rack) and position it as close as it will go under the blazing hot heating elements. Finish with some basil. This is the key to a crust that is both charred but still soft and moist instead of that crunchy unevenly cooked abomination you get when you cook in a home oven. www.seriouseats.com/recipes/2010/09/hacker-free-neapolitan-pizza-for-a-home-kitchen-recipe.html