I am on a quest to make the perfect crispy thin pizza. It does not help that I don’t have a wood fire oven and have a great fear and aversion to hot pizza stones. (They crack! They burn! They’re heavy!) But I’ve been making do. My latest favorite way to cook these suckers is to stretch the dough out as thin as I possibly can onto sprayed cookie sheets. I put them in the oven (with all their toppings on) at 500 degrees for 8 minutes. It’s taken me, oh, about 3 years to figure out the correct ratio of cheese, sauce, tomato innards etc. to make sure they aren’t too wet so they’ll cook correctly. I have made some serious duds. The main thing, I think, is to not put too much buffalo mozzarella cheese on. Blasphemy! But it’s true. Beau has talked about us going to a class in California to become experts in Neapolitan pizza, but I figure why not actually go to Italy to learn? Something like this maybe? SIGH.