If I can make the best pizza dough of my life, you can too

Welcome to Pizza School, in which pizza-making amateur Gwen Ihnat learns the secrets from pizza-making pros.

Pizza is one of those foods that chefs on TV are always like, “Oh, just make your own! It’ll be quicker than delivery!” And we all know that a homemade pizza, carefully crafted to your individual specifications, can be an object of beauty, even better than whatever would be brought to us by the friendly driver from our favorite 30-minutes-or-under.

But what’s the best way to go about constructing one? What’s the secret behind those successful pizzerias? Those of us who have suffered gummy or soggy doughs, not-quite right sauce, and too much or too little toppings at home would like to know the secret behind perfect homemade pizza. Also, do we really need to invest in a pizza stone?

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