People, I am excited. Very excited. I've finally perfected pizza at home, and this, after years of trying, is no small feat.
You see, I've always enjoyed making pizza at home and I've always strived to get it pizzeria-like. I've experimented with the dough in more ways than I can possibly list (from adding a bit of olive oil, to a bit of honey, to white wine and combinations thereof, working with fresh and dry yeast, various flours - you get the point), and playing around with oven temperatures and shelves.