Pizza pointers:
— A homemade crust is always the best, but sometimes a compromise is necessary. Ready-made pizza dough in the dairy case comes in a can like refrigerator biscuits. Pop it open, press it onto a pan and it`s ready for topping. Some supermarkets and bakeries carry fresh or frozen pizza crusts, rolled out on a cardboard pan.
— Black steel pizza pans make a tremendous difference. Use one and you`ll have a crust that is crisp outside, chewy inside. If pizza-making is regularly on your agenda, consider buying one; it`s not too expensive.
— Pizzas freeze well. Bake as directed, removing them a few minutes before they`re cooked to golden brown perfection. Cool, then freeze. To reheat, put the pizza, still frozen, on baking sheet in a preheated oven. Bake until the cheese is oozing and the aroma calls you to the oven.
