Five secrets to step up your homemade pizza game. Flour, sugar and salt, Jamie Oliver olive oil, yeasty water. Secret number one: you’re gonna let it run in the mixer with the bread hook attachment for at least five minutes, giving it that signature pizza chew. No, I meant to turn it off! Lube up a bowl with olive oil. Pop the dough in, little squirt on top. Cover the bowl with plastic wrap. Secret number two: you’re gonna let this sit in the fridge for at least 48 hours, it really does make a difference. Add crushed tomatoes to a bowl. Hefty pinch of salt, fresh cracked pepper. Just a skosh of oregano. Secret number four: tomato paste. This is effectively going to reduce the water content of your sauce. Yummo! Secret number five is freshly shredded low-moisture mozzarella. The fresh stuff is too watery, the shredded stuff in the bag has a coating called cellulose that makes it not melt properly. Freshly shred your mozz. Secret number three: you’re gonna lube up a cast iron pan. You’re gonna press your dough into it and then turn that on the flame on the burner. Crank it to high. You’re gonna cook it for about five minutes. Sauce, mountain of cheese, got your ‘ronis all around. Now we’re gonna throw it in the oven at 475 for 12 minutes. Let’s go! Fresh parm on top. Oh, it’s still burning. Am I gonna hurt myself? Mmm! You’re welcome, world.