There's a few places I love to get pizza from. Rotolo's in Grandview is worth the trip. They don't have inside seating, so we eat in the parking lot while it's still piping hot! Those perfect little crispy-edged pepperoni, curled up and filled with grease - heaven! Fracasso's in Center Village has a patio and a dining room - oh, and BEER! I'm fond of Pizza Burg in Centerburg even though they use a conveyor oven.
I prefer the old school places that still have a real pizza oven - stone baked at about 500 degrees so the crust pops and crisps quickly. We lined our ovens with unglazed quarry tiles two years ago and never looked back. I leave them in the oven full-time. It doesn't affect the pan baking in any way.
We love pizza night. No, I mean the nights that we make our own. The tiles in our ovens at 500 degrees make a crust we love and the pizzas are done in about 7-8 minutes.
This crust recipe really is a breeze. It's important to let it rest for at least an hour to make it easier to work with. When Allison came home for the holidays, I made the crust and sauce and browned the sausage before we headed to the airport and kept it all in the fridge. Works like a dream.
Follow the link for Easy Homemade Pizza Crust and Sauce
For the price, this is a decent stone. Oh, and don't buy one of those fancy-schmancy wooden pizza peels. I have a restaurant-size stainless steel pizza peel that I picked up at Wasserstrom's for about $12.