New User wrote:For me, it's the bread that makes the pizza. A good pizza is a good bread with stuff on it. A bad pizza is nasty bread with stuff on it. The stuff on top could ruin a pizza also, but its importance is secondary to the quality of the bread.
Seriously though, list most important to least important, for quality, on "how to make a good pizza":
- Crust (Sourdough preferred, yeasted acceptable, but must be cold fermented at least 24 hours either way)
- Sauce (Must be properly seasoned, tomato-y and FFS not sugary)
- Cheese (Eh. Don't use too much, and at least get real cheese, not "cheese food")
- Toppings (As long as they're not moldy? it's really not that critical, I use pizza as a fridge cleaner, so whatever's around)
Edit: Somehow I forgot what's most important! Attention paid to how it's baked. Oven must be hella
hot (500F+), pizza should be baked on a properly pre-heated
stone (ceramic or thick baking steel acceptable, I use clay tile), at most
parchment paper can go between hot stone and pizza. when done bottom of pizza should have some dark brown spots where it was thinner, and only the highest bubbles on the top should be slightly charred. No burnt cheese, plz.