By James Swann | Thoughts on Innovation
Craft 64 was recently named the #26 pizzeria in the country, so they know a thing or two about making great pizza.
October is National Pizza Month which makes it the perfect excuse to level-up your homemade pizza game.
Start with the dough
A well-prepared dough is the foundation of a great pizza. Allowing dough to rest for at least 24 hours in the refrigerator improves flavor and texture through slow fermentation. High-protein bread flour is ideal for a chewy crust, but all-purpose flour mixed with a bit of semolina can also work well to create a crisp finish.
Maximize your oven’s potential
While home ovens can’t reach the extreme heat of a pizza oven, baking at the highest temperature possible typically between 400-500°F helps achieve a quality crust. Using a pizza stone or baking steel can further improve results by retaining heat and producing a crispier base. Placing the stone or steel on the oven’s lowest rack during preheating ensures even cooking. For a particularly crisp base, it can help to partially bake the dough before adding toppings. Simply place the shaped dough in the oven for three to five minutes to firm up the crust, then remove it to add toppings and return it to the oven for finishing. This method helps prevent sogginess and ensures a satisfying crunch.
Creative toppings
Homemade pizza offers creative freedom, but balance is key. Overloading with toppings can result in uneven cooking. Seasonal vegetables, fresh herbs, and high-quality cheese blends add depth without overwhelming the crust. Layer toppings thoughtfully to ensure even heat distribution. Inspired by Craft 64’s menu, home cooks might experiment with options like wild arugula, ricotta, and spicy jalapeños for a bold kick. These combinations show that even without a wood-fired oven, intentional topping choices can transform a homemade pizza into something special.
Explore alternative tools
For those without a pizza stone or baking steel, cast iron skillets are an excellent substitute. Heating the skillet in the oven before adding dough and toppings helps recreate the high-heat cooking environment of a pizzeria. Finishing under the broiler for a few minutes can add additional crispness and char.
This National Pizza Month, we hope you’re inspired to get creative in the kitchen!
Editor’s Note: James Swann is co owner of Craft 64 in Scottsdale and Chandler
