Three pieces of pizza advice

S and I have made lot of pizza over the last four years. We still have a lot to learn, but here are three big takeaways:

1) Don’t use fresh mozzarella in water–it makes the pizza soggy. Use aged mozzarella (the kind in the plastic wrap).

2) The best dough recipe is Kenji’s New York style pizza dough. It’s both crispy and tender, and it tastes amazing even without toppings: no more sad piles of crusts. Warning: takes at least one day of lead time (it’s a slow-rise dough).

3) The best sauce is the Cook’s Illustrated no-cook sauce. Aside from being incredibly easy (throw everything together and blend it), it has an acidity and brightness that’s missing from cooked pizza sauces.