Real Pizza,
Fired at Home.

I got into home pizza the usual way: one disappointing dough ball at a time. What began as a steel in the kitchen oven turned into a patio with a gas oven, an infrared thermometer, and a notebook full of bake logs.

This isn't a food blog written for search engines. It's a working record of what actually happens at the oven — measured deck temps, weighed doughs, timed bakes.

I document the exact hydration, the recovery times between pies, and yes — the launches that ended up folded against the back wall. The fastest way to learn is seeing both the leopard spots and the wrecks.