The pizza class I took last summer is finally paying off! I got a bunch of great pizza supplies for Christmas, and Adam and I are putting them to good use. My dough is so much better (I used to just buy it from Whole Foods), I love the sauce. The key is setting the oven as high as it will go and putting the pizza stone (in our case a pizza steel) in the oven for an hour to heat up. Then we cook the pizzas right on the steel.


White pizza with Brussels sprouts and bacon. Yum!


A NYC style pie with salami.


Our countertop set up. There was also wine. I’ve discovered drinking wine is very important for making pizza. Who knew? I don’t want to give away the class’s secret recipes, but I’ll say again that it is totally worth checking out if you’re ever in NYC.