A Slice of San Francisco

At our house, Friday pizza nights are a regular occurrence. (Well, obviously not when we are in quarantine.) They’re a great way to get together with friends, and enjoy some fun, delicious food and lively conversation over a glass or two of wine. We have a small table in our kitchen that seats four comfortably—or six intimately. I deliver piping hot pizzas straight from the oven to the table, where they are consumed swiftly and greedily.

I’ve been making my own pizza from scratch for years. I find the process meditative, almost therapeutic. There’s something about getting your knuckles into a springy ball of dough that is very satisfying.

However, if you are intimidated by yeasted doughs, feel free to go to your favorite pizzeria and ask to buy some fresh dough from them. Almost all will be happy to do so. And if you want to make it even easier on yourself, those pre-baked pizza shells in the grocery store are perfectly fine. There’s no shame in them. Pizza is meant to be enjoyed, not stressed over.

What you put on the pizza is where you can let your creativity take the reins. If you want to go simple and traditional, some red sauce, shredded mozzarella, and an additional topping or two is more than lovely. But I don’t stop there. You’d be amazed what works on pizza. If you have leftovers in the fridge, you’ve got a pizza waiting to happen. It’s instant fun.

Ready to make your own pizza? I made a couple videos to help you out.

Want more? In this e-book, I share my recipes and tips acquired over several years making hundreds if not thousands of pizzas. I hope it inspires you to try it yourself. And if you are looking for a new place to put that table or install a wood-fired oven, I can help you with that.

Download my pizza e-book here.

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