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Tip # 1: Use 2 Stones or Two Baking Steels
Using a pizza stone will help to cook your pizza, however, his tip is that to really get to pizza perfection you should use two pizza stones or two Baking Steels.
The 2 pizza stones or 2 Baking Steels method will cook your pizza better. For a number of years, I used 2 pizza stones in my oven, and now I use 2 baking Steels. I have really noticed a quicker cook time as well as a better pizza.
(Side note: For more on the Baking Steel see my interview with Andris Lagsdin, the creator of the Baking Steel here
Tip # 2: Use a Browning Agent
Tony says whenever he cooks in a 500 degree (500 F. or 260 C.) he will always use a browning agent for the dough. This could be honey, malt or sugar. Use 1 to 3 % depending on the type of browning agent or the type of lour you are using.
Tip # 3: Use a High Gluten / High Protein Flour
According to Tony, this will always make better pizza. In addition, your pizza will cook better in your home oven.
Tip # 4: Use Cold Rise Method for Dough
Your dough will have better flavor and digestibility if you allow your dough to mature overnight. Make your dough the day before and allow it to proof. This will greatly enhance the flavor of the dough.
Tip # 5: Remember Your Finishing Ingredients After the Bake
There are many ingredients you can add to your pizza after the bake. You do not have to pile ingredients These can include goat cheese, Parmesan Reggiano, tomatoes, feta and more.