My baking story starts at the beginning of the COVID-19 lockdown in March 2020 when I started out making various basic bread doughs, baguettes, sandwich rolls, bagels, soft pretzels, anything with flour, yeast, salt and water and I was all in. I bulk ordered 50 pound sacks of bread flour from restaurant supply (grocery stores were sold out), yeast by the pound (again, yeast could not be found anywhere), various other flour varieties to experiment. Countless on-line searches for the next thing to bake. Then.. BAM, it hit me… PIZZA! I’ve loved pizza all my life, all kinds of pizza, it doesn’t matter. NY style, traditional Neapolitan, Chicago deep dish, Detroit Style, Grandma, Sicilian, Margherita, Trenton Style, Old Forge Style, Boardwalk Style… the list goes on and on. So, with all this spare time staying home with quarantine, why couldn’t I figure out how to make my own pizza? Not just okay pizza, but to make the best pizza possible in a home oven, better than the local pizza joint’s pies…. and so my pizza journey began… and I found something totally unexpected along the way, I discovered an amazing on-line pizza community that has been so welcoming, helpful and encouraging. If anything good has come out of 2020, its the normalcy of making dough every week for pizza Friday and the quest for the perfect pizza... Thank you for following along!