I read an interesting article about how high-temperature pizza ovens work. The high heat actually turns the moisture in the dough into steam, giving you a nice rise and crispy crust. Since I don’t have a pizza oven and my own oven only goes up to 550 (not 900), I am starting to give up on making that perfect wafer-thin crust. What does that mean to you if you randomly stop by my place on pizza night? My dough is getting fatter.