Today on America's Test Kitchens we learned the following:
- The best way to bake a pizza is on a pizza stone, preferably a large rectangular one that is completely flat (no lip like a tray), preheated with the oven. If you're going to buy a pizza stone, make sure you measure the interior of your oven first, as it can be a great deal smaller than the exterior. You don't want to get a stone that six whole inches too wide.
- The best pizza cutter is the ten dollar one with the four-inch cutting wheel. The small-wheeled ones are only good for thin crust, the pie-slicer ones are messy, and the long rectangular cutter (used in pizza restaurants) is good but too big and bulky, a pain in the butt to store.
- Bread flour is best for pizza crust.
- Olive oil is, indeed, man's other best friend.
- Chefs like weird stuff on their pizzas. (Seriously, carmelized onions, olives, and anchovies? Where's the cheese? Where's the tomato sauce?!)
- California black olives are dyed black! Ewwww!