I’ll be honest, I’m surprised at how decent my pizzas have turned out. Even my first ones, which in retrospect were not very good, were at least tasty.

Basic 60% hydration dough, although I cut down the salt a bit. I did splurge and get Caputo 00 Pizza flour.

Sauce was canned San Marzano tomatoes, blended with salt and a pinch of baking soda to cut the acid.

Moz was just whatever “Fresh” mozzarella the grocery store had.

Pepperoni was just straight Hormel.