how to make pizza in home

There is a specific order of assembly: Sauce, Cheese, Toppings, Cheese, Garnish.Or:Oil, Cheese, Toppings, Cheese, Oil, Garnish. Two or three tablespoons of sauce are all you need for a small pizza. Spread it on with a large spoon. Apply oil to the dough with a pastry brush and drizzle a little more on the top of the pizza, if desired. (Watch out for chili oil, it's hot.) Apply half the cheese over the sauce or oil, and half on top. Apply garnishes, if any, after the pizza is cooked. Perfect Pizza Rule #2: Spread sauce, oil and toppings only within the rim of the crust. Never cover your pizza dough clear to the edge; it's just not done in polite circles. Perfect Pizza Rule #3: All ingredients on your pizza should finish cooking at the same time. If need be, pre-cook toppings that take longer to cook, like bell peppers. Likewise, pre-cook foods that tend to get watery, like eggplant and thick-sliced mushrooms, unless you want pizza soup. Perfect Pizza Rule #4: Cool all cooked ingredients before applying them to the dough. Hot toppings on pizza dough will ruin the dough. Again, pizza soup. Perfect Pizza Rule #5: Less is more. Avoid putting 'some of everything' on your pizza. As a rule, use only 2 or 3 well-chosen toppings. There are always exceptions, though. Perfect Pizza Rule #6: Bake your pizzas in a very hot oven. A 500° oven is perfect. A lower temperature is OK if your oven doesn't go that high; just cook it a little longer. Crisp, restaurant-quality pizza calls for cooking it on a pizza stone. A pizza stone and peel set is recommended.