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For New York Style pizzas, you really need a stone. I have heard for people using unglazed tiles from a hardware store, but I am concerned with impurities that may come out of those tiles if I pick the incorrect one. I have purchased a thick stone, but it eventually cracked after some use , but no mis-use from me. I’m currently using a large round stone from Pampered Chef.
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This weekend I messed around with making pizza again. My last few pizzas have been Chicago Style deep dish, but Amy wanted some New York Style thin crust pizza. I decided to try my own sauce this time. I’ve tried to use spaghetti sauce in the past and had to spice it like crazy to get it close to a passable runny pizza sauce. It seemed like it would be easier to just start with tomatoes and go from there.
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