This year, I vow to become perfect at a few things — homemade pizza, hamburgers and ice cream (though I’ve commissions for certain flavors in my head I still haven’t concocted a perfect flavor [something that just leaves me breathless and awestruck by it’s shear amazingness]).
The challenge is in the process; cooking, for me, in many ways is no different than tinkering with a mathematical formula. You make adjustments, change variables, alter the equation to achieve more sublime results. I’m close with the ice cream, on my way for hamburgers, but it is pizza that is of the greatest challenge.
Thankfully, I’ve got a few ideas for boosting the power of my gas oven using refractory bricks and the words of Anthony Mangieri of Una Pizza Napoletana above.