Make a better pizza.
Then go rate the rest.

Two halves of the same habit: a plain-English guide to pulling restaurant-grade pizza out of a home oven — and an honest, score-as-I-go rundown of the pizza worth eating around Philadelphia.

Start with the dough The Philly list

Dough

Flour, water, salt, time — the part that decides everything.

Heat & oven

How to fake a 900° pizzeria oven in a home kitchen.

Sauce & cheese

Few ingredients, chosen well — not cooked to death.

Gear

The short list that actually changes the pizza — and where to get it.

Why this site

Two things I actually do: make pizza, and eat it.

I make pizza at home — often, and well enough that people ask how. This site is where the method gets written down, and where I keep an honest score on the pizza around Philadelphia. Everything is free to read. The gear page has a few affiliate links, they are marked, and they never change what gets recommended. No popups, no storefront. That is the whole deal.

The Philly list

Not in the mood to cook?

The other half of this site is a running, honest scorecard of the pizza around Philadelphia — tomato pies, Neapolitan, Detroit squares — rated only after I’ve actually eaten there.

See the Philly list →

Make a better pizza.Then go rate the rest.