Making real pizzeria style pizza at home has always been very tough to do. The reason has been it’s not possible to get a home oven to the same temperature as a commercial pizza oven, but that doesn’t matter. I recently attended a pizza-making class with some friends at OneSpeed Pizza restaurant in Sacramento and learned how to make great pizza at home. One thing we were taught, was how to make their incredible pizza dough. The owner/chef, Rick Mahan, changed his recipe slightly with the addition of olive oil so the crust would cook properly and become crisp at a lower temperature. The dough recipe and cooking techniques below are from that class. I did not post Rick’s pizza sauce recipe because I didn’t want to give out all of his secrets.It’s really worth it to take his class. You learn so much more than just his recipes. Read the complete story on the class.
I tried this recipe at home and it turned out every bit as good as Rick promised.