Can a Homemade Pizza Beat Your Favorite Pizza Shop?

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72-hour cold rise dough.

64% hydration.

@KingArthurBakingCompany Sir Lancelot flour.

Hand stretched, topped with homemade sauce made from Bianco DiNapoli tomatoes, Grande mozzarella, and finished with Hormel Rosa Grande cup-and-char pepperoni.

No gimmicks. No shortcuts. Just the same process I’ve been obsessing over in pursuit of the perfect East Coast-style pizza.

Every pizza teaches me something new, and every pizza makes me want to make another one.

The question is:

Would you rather have a pizza shop that makes 100 different specialty pizzas, or one that focuses on making a classic pepperoni pizza as close to perfect as possible?

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