About
A home cook who takes pizza too seriously.
RatePizza is one habit written down twice — how I make pizza at home, and what I think of the pizza I eat around Philadelphia.
Background
Why this exists.
I make pizza at home constantly — dialing in dough, chasing oven heat, arguing with myself about hydration. It got good enough that people started asking how, so I started writing it down. That is the make-at-home half of this site: the actual method, in plain English, minus the mystique.
The other half is simpler. I live in Philadelphia and I eat a lot of pizza here, and the city turned into a genuinely great pizza town when no one was looking. So I keep an honest scorecard — real visits, a consistent rubric, no sponsored placements. Making it and rating it are the same obsession pointed in two directions.
Principles
Make it yourself. Score it honestly.
- Make it yourself. The make-at-home half is the real method, in plain English — no mystique, no twelve-step gatekeeping. If it works in my kitchen, it’s here.
- Honest scores. A Philly spot gets a number only after a real visit, on the same rubric every time. No sponsored placements, ever.
- Local first. The ratings start in Philadelphia because that’s where I actually eat — and where I can produce original, first-hand takes.
- No padding. Short gear lists, no ad walls, no popups. A couple of marked affiliate links keep the lights on; that’s the whole business.
Start here
Make a pie, or find one.
The make-at-home guides start with dough; the Philly list starts with wherever I ate last. Pick a direction. Got a spot I should rate? Send it over.