A conquest, with the intent to lead me and my followers to the perfect homemade pizza.
My friends... America hungers, both literally and figuratively, for a delicious pizza to satisfy their hearts and souls.
America hungers for a recipe to entertain their pizza party guests.
This journey has helped me to grow as a person, it has helped me to learn about the many inequities of America's pizza parties.
Most importantly, this journey has allowed me to see my many shortcomings and failings as a pizza party host, and as a casual pizza maker at home.
Recently, my historic journey has had what many have considered a major setback.
What I am here to say is... what the cynics and skeptics consider a setback, I consider a breakthrough.
Those of us who have the hope and courage for a better pizza party are ready to learn and continue down the path towards this glorious celebration party.
The setback/breakthrough I am referring to came about last week.
As I was casually searching the internet for pizza inspiration, as I do every night, I came across an incredibly thorough recipe for pizza dough.
Instantly I knew this wasn't an ordinary pizza dough recipe. This recipe detailed the importance and unimportance of every ingredient. Years of research had been poured into it. It spoke of the failings of mainstream pizza dough recipes. It preached of the importance of yeast, bacteria, cultures, temperature, quality ingredients, and most of all superb technique.
When I first read through the pages and pages of this recipe, I screamed to the heavens, "I have found it!!! I have found it!!!". With tears streaming down my face, I proclaimed this recipe to be the holy grail of pizza dough recipes.
That was until I read more carefully. The message then appeared not as one of inspiration, but one of desperation. This recipe appeared to be informing me that I was a pizza chump, rather than a pizza champion. It told me that I had been misguided by mainstream pizza recipes, and that I was better off to stay misguided.
For what I would learn would send me to the lowest of all lows in my pizza making career.
I learned that I would never make a quality homemade pizza without an oven that can reached above 800 degrees.
The despair I felt at that moment left me in a terrible funk that was difficult to overcome. For my oven can barely sustain a temperature of 500 degrees, and my landlord is completely unwilling to install a brick oven.
But I am here today, to tell you all that I have overcome this great despair. I am ready to learn from my failings. I am ready to extend my journey years it will take to construct my own oven, one brick at a time.
And most importantly my friends, I am ready to continue blogging about this journey until I have served the perfect slice at the perfect pizza party.
My fellow homemade pizza lovers, I extend to you an invitation to the ultimate pizza party.
Thank you,
Pete-za Pete-za
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