about

welcome to better pizzamaking

I grew up and learned to make apizza (pronounced ah-beets) in the New Haven, CT area. Apizza is known for having high hydration dough, a thin crust, and a well charred bake. Good traditional pizza comes from all over and in many different styles. Yes, real pizza. The key is about making a good pie, whatever the style, and that is what this site is about.

Our posts are original, not copied or rewritten from other sources. They are in my own words with material acquired from years of pizzamaking.

Unless noted, all the pizzas shown are pies made and baked by me in my home oven.

Thank you for visiting this site. We are just getting started and hope we can become your resource for everything pizza.

better pizzamaking

Jimmy