The Many Ways to Cook a Pizza

Fire is fire.

Issue 20: From Sara Kate

Earlier this week I wrote about making pizza dough with an overnight fermentation, a little thing we like to call Slumber Party Pizza when we teach it to kids. At the storefront school we used to have in Brooklyn, we made our pizzas in regular convection ovens that, in all honesty, were tricky when it came to coming up to and holding their temperature. It was good practice for our students in dealing with home ovens.

In fact, mine is tricky, too. At home in Brooklyn I have a pretty sub-par Frigidaire oven but I make a decent pie in it with a simple pizza stone you can get for under $25 at the hardware store. Sometimes I’m too lazy to heave-ho it out of the drawer and instead use the back of a large sheet pan, a trick we teach the kids at The Dynamite Shop. When the weather is nice, I sometimes use my Big Green Egg grill to make pizzas with a smoky flavor and more char all around. But you don’t need a fancy set up like that (thanks for the present, mom!) because really fire is fire.