Full disclosure: I may have been brought up in Massachusetts but my pizza aesthetic comes from visiting Brooklyn nearly once a month for the first 17 years of my life.
Pizza is near and dear to my existence. Previous to my life here in Minnesota I was living in the epicenter of all things pizza, Brooklyn. I'm not going to argue pizza pedigree or street cred or even philosophical differences. I'm just going to state that I have high standards for pizza deliciousness level.
It's hard to get psyched about making home made pizza when I pass Punch on my way home from work. Although it isn't New York style pizza it's a pretty damn delicious treat and not unreasonably expensive. Plus they have those cards for a free pizza and well that's kind of awesome.
Still, making your own pizza is like giving birth, or so I hear. You create something in a big mess and then 9 months (or minutes later) something kinda beautiful pops out of the oven. Of course I spend every day in a shop surrounded by delicious pizza making ingredients so there is great temptation to access my inner pizza-making artist self. Huh?
My food ethos is buy the best ingredients you can afford and don't muck them up. Our sandwiches are a great example of that. Simple, delicious ingredients combined to make something even more deliciouser. Here's what happened on my pizza:
Italian burrata ($12)
DOP San Marzano Tomatoes ($5)
Castel di Lego Olive Oil ($27 for the whole bottle)
That's it. I'd say the burrata and the san marzanos were the key. Oh and of course owning a good pizza stone. My oven only goes up to 500 degrees (though has anyone else considered trying to cook it on the self cleaning cycle--I suppose you'd have to unplug the oven to get the door to unlock) however the crust had a nice crisp edge.