A few weeks ago, we tried making pizza at home for the first time. It wasn’t even close to being from scratch — the pizza dough was purchased at the local market, and the tomato sauce was from the jar — but we broke out the pizza stone and a bunch of toppings and gave it a go. The result? Not bad!
But there was room for improvement. The cheese was nice and bubbly, but the crust was a little soft on the bottom.
So we decided to try again, really trying to get the crust right. This time, we rolled out the dough a little thinner, and put it on the pizza stone for about seven minutes before adding on the toppings and cheese. An improvement — but still not perfect!
So we started asking around to friends who do this: What’s your secret? How do you get the crust right?
And one friend suggested: Have you tried putting the stone in the oven in advance for 30 minutes first to get it nice and hot, and then adding the pizza to it?
We’d never thought about that before.
So we’re going to keep trying. Every time we make this thing, we’re trying to make it a little better. A small tweak here, a slight adjustment there. It’s never going to be perfect, but we’re going to keep working to do better.
It could be pizza, it could be your work. Just keep working to make things a little better, bit by bit, until you get it right.
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That’s a photo of our first pizza — not bad for a first attempt!