Pizza: something easy to blather about

Pizzascape: with homemade ricotta and capers

I suppose it's relatively easy for me to talk about pizza. So, why not begin here. My advice is thus:

• Really great crust takes 12-24 hours to make. Plan ahead. But if you can't, who cares, make it and bake it right away. It will still be good.
• As I said, just make it. It's easy.
• Use bread flour (King Arthur or Caputo Tipo 00 are nice, but don't be afraid to try other bread flours. Or other random edible substances.
• Follow either Bobby Flay's recipe or Alton Brown's recipe. Double the recipe. Freeze extra balls of dough for future pizza making.
• Use this recipe if you like tomato sauce. Don't use if it you don't.
• Don't put a ton of crap on your pizza. Just a sprinkling of toppings is enough. The crust should be the focus.
• Use great, tasty olive oil, whatever you might want to actually lick off your own paw. Be liberal with it, it should taste awesome.
• Crank your oven up to 500+ degrees.
• Set the rack at the lowest setting. You don't need a pizza stone, a pizza pan works fine, but use a stone, or a large terracotta pot base, or a big ceramic tile, if you want to feel virtuous about it.
• Expect each pizza to take about 5 min or less to bake at high heat. Watch it, it's fun and prevents fires, too.
• Invite your friends over. Chow it all down together with beer, or wine, or water, or vinegar...