The quest for the perfect Pizza

You’d think that there would be a ton a great pizza restaurants to choose from in the Bay Area. Of all that we’ve tried, only one really satisfies our requirements: thin, but chewy crust; spicy-ish tomato sauce; and a decent amount of toppings.

The only thing is that we live outside of their delivery zone.

My version of a combination pizza that works: pepperoni, Portuguese sausage, black olives and mushrooms

So rather than place a take-out order and bring home a soggy pizza, or have mediocre pizza delivered (which sometimes you just need to do), I decided to try and make a decent pie at home.

After testing several dough recipes and even using some premade grocery store dough, I finally settled on a dough recipe that is thin and crispy, but chewy at the same time. And because pizza is very subjective, I’m posting photos (vs. the recipe) of the various pies that I’ve made in the past several weeks.

Clam, garlic and Parmesan

Blue cheese and caramelized onions

BBQ ribs (leftovers from the 4th), red onion and cilantro