Pizza Tools that Enhance the Pizza-Making Experience
Eating Pizza is Fun; Making Pizza is Better
Food associations are probably the strongest when they can transport you back to the moment you ate something new. One of my first dates with my future husband over 27 years ago was over was over pizza at the newly built Pizza Hut in our small home town of Springville. As I rarely ate in fast food restaurants, this was a treat and a challenge. While chatting with him, I picked cheese and toppings off the crust with a fork to try to keep the meal healthy. I think that odd little practice was one of the things that endeared me to him. Little did I know that pizza would be one of the ties that bound our lives together for over 27 years.
I see with such clarity the table where we sat, the darkened windows behind him, and his quizzical response to my unconventional eating method. I ate that way to save myself from the greasy and crackly crust, and yet I ended up eating most of the unhealthy parts of the meal.
Once we married and set to feeding ourselves, pizza night became a weekly event. Well, it’s relatively inexpensive, filling, and you can’t find a neighborhood in the US without a local pizzeria. Ours was small and offered quick service and taco pizza--what an innovation! It was a renegade choice with its spicy, well-seasoned ground beef, layers of mozzarella and cheddar cheeses, tomato slices and shredded lettuce. Okay, after one pizza, we asked for no lettuce, but overall, the pizza hit all four food groups and was delicious.
The next step became clear. We had to learn how to make our own pizza. Weekly trips to the pizzeria added up, and the orders began to include Buffalo wings (who ordered those?). We piled ingredients onto the kitchen table and sorted through cookbooks to find recipes. The one recipe that has been put to use the longest is the one for the crust. I wrote the recipe on a recipe card and renamed it “David’s Primo Pizza Crust.” I have no idea about its origin, but we’ve used it for so long that it is imprinted on my memory.
While toppings change according to mood and whim, the crust is a constant. Whether you prefer thin and crispy or thick and chewy, the crust will make or break your pizza experience. Pizzeria crusts run the gamut, and homemade ones can as well. What is the key to a perfect crust? It depends on the ingredients, luck, and a little imagination. I’m still not sure why our recipe recommends that you oil the crust after stretching it to fit the pan (I only do this today when making a white pizza), but once you are able to determine what suits you and your family, it’s time for yeast, flour, and a little magic.
We would love to hear your pizza making story, please contact us and let us know what pizza tools you use. Enjoy!
As we honed our pizza recipes, we started to experiment with pizza equipment such as pizza stones, pizza peels and pizza cutters. I did not think much about these pizza tools at first. But when we had our first child (who is a pizza-eating machine), we started to make pizza with him when he was old enough (about 3). We would pull out our pizza equipment and get to work. We continue to have our weekly pizza night and love making pizza.
Time passed, and we started collecting various pizza tools. Learning about the Internet and how you could have your own website, my husband and I decided to share our love of pizza and set out to find and explain how the typical family can make great pizza at home. We do not market this website. And we have had a few orders over the years (we started in 2010). We made our first order within a month of going live -- we thought that was very exciting. Before that we worked on our website for almost six months. Over the years, I think we have sold mainly our perforated pizza peels, not to families, but to pizzerias. These peels are awesome.
We are looking to reach out and expand our website's visability. We believe that a quality pizza stone is a must for serious pizza lovers like us. I hear the stories about the $1 unglazed terracotta tile that you can pick up at your mammoth hardware store and use as a pizza stone. If you go that route, I think you are missing out.
I will agree that you can make great pizza at home without a pizza peel. But once you use a quality one, it make pizza making more fun. I have used wooden pizza peels, but find that it ruins the pizza-making experience. Truly the best pizza peel on the market is the perforated pizza peel by GI Metal. When using the pizza peel, you feel like you are really making pizza and not just making food. Using the Epicurean Rocker Pizza Cutter is not necessary, but again, it's fun. That goes for most of what we sell to the homemade gourmet -- you may not need a stone, peel, or cutter to make pizza. But it enhances the pizza-making experience and allows you to make great pizza.
What you absolutely do need when making pizza are quality ingredients. Explore our website as we will share with you our pizza-making experiences and suggest ingredients that you can use to make your pizzas tasty. And if you use our products, you may find making pizza can be fun.