We are mildly obsessed with homemade pizza at our house. (But not as obsessed as Kenji Lopez-Alt, who carried out a monster experiment in his monster cookbook The Food Lab about whether or not the mineral content in the water has anything to do with crust quality. You can read all about it in the Kindle sample available on the Amazon page linked to above.) My son regularly makes the complicated recipe for deep-dish Chicago-style pizza from Cook’s Illustrated, and I’ve been on a kick