#105 The Lazy Genius Makes Pizza (Part 2)
We’re continuing our pizza conversation this week by talking about cheese, toppings, sauce, tools, and how you bake it. If last week’s episode on pizza dough didn’t convince you I’m a nerd over pizza, this one will. I’m realizing I have so much to say that I could have an entire series or even whole separate podcast on pizza. I love it so much and keep learning every time I make it. I hope the more you make it, the more you’ll learn and love it, too!
Helpful Companion Links
Jump over to listen to The Lazy Genius Makes Pizza (Part One) if you haven’t listened to that yet.
If you want to take cues from my pizza sauce recipe, you can find it on the blog.
Thinking about trying caramelized onions on your pizza? Here’s a recipe to make them in the crock pot and on the stovetop (I usually leave out the balsamic vinegar, but that’s just me).
Since I make pizza almost every week, it’s important to me to have a pan I love. I use this cast iron pizza pan. My friend Michael believes his pizza steel is best, and my cooking sister Bri McKoy uses a pizza stone. Use whatever makes you happy.
Having a pizza peel handy also makes pizza assembly a breeze. I use this wooden one (and store it with my cutting boards). They also make aluminum ones, so again, find what works best for you if you want to invest in one.
And as I said last week, a bench scraper is one of the best tools to have in your kitchen. Amen.
I’ve rounded up all of these tools, and more, over on my Amazon storefront for your convenience.
Bonus tip from Michael — how to make hot honey: Warm up honey in a little pan, add in chopped dried chiles, and warm that together for about 15 minutes on the stove. Then let it cool and put it back in a bottle. He drizzles that on pizzas when they come out of the oven or by the slice and swears by it.
Grab a copy of my book The Lazy Genius Kitchen or The Lazy Genius Way! (Affiliate links)
