Anca’s Secret Recipe for Friday Pizza Bliss

From Dough to Delight — How to Get Restaurant Grade Pizza at Home

*photo by the Author

I’ve always loved good food and whenever I travel to a new place, I collect at least one recipe. Out of the recipes I gathered, one has become a staple in our home — pizza. the best pizza I had in Rome, Italy.

What I mean by staple is that for the past fifteen years or so, I’ve been making pizza every Friday. That became a tradition in our family. We celebrate the end of the working week and the upcoming weekend with pizza and cold beer.

For reference, we are a family of three: me, my husband and our teenage daughter. So I always bake three pizzas and we have plenty of leftovers because we don’t mind reheating pizza the next day. My husband and I have similar tastes when it comes to toppings (everything but the kitchen sink), while our daughter prefers the Hawaiian Pizza (with ham and pineapple, which actually originates in Canada).

So let’s dive into what you need to make it and how. Take into consideration that the following quantities are for three thin crust pizzas, so you might need to adjust according to your needs. Also, I live in Europe where we use the metric system, but I used an online converter to add the measurements for the imperial system too. If something looks terribly…