Better than Pizzeria Pizza

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I‘m not a huge fan of Chicago-style pizza, where the crust plays center stage and the ingredients are an afterthought. Maybe it’s having spent a few years in New York eating thin-crusted pies that you fold over and eat with your mouth turned so that the fresh mozzarella doesn’t drip off onto your plate. Seems like the crust should be somewhere in between that wafer-like crust that sometimes gets a little too dry and the loaf-style pies that leave you feeling stuffed after just one bite. This recipe finds that happy medium – plus it’s so easy to make.

In my family, each person gets to fashion a pie. My oldest child loads hers with meat, while my youngest has lately decided she prefers Hawaiian style. It’s become a favorite meal at our house, even if it’s more work than picking up a couple Hot-n-Readys from Little Caesars around the corner. With any extra dough, we melt butter and brush it across the dough and sprinkle the leftover cheese on it for breadsticks. So if you’ve never attempted pizza at home, what are you waiting for? And if you’ve tried making pizza in the past but have had lackluster results, give this a try. It’s good to the last crumb – and slice!

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