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I don't see it as any different from anything you cook at home, if you enjoy cooking you're naturally going to try and replicate things you like. Up until a couple of weeks ago I'd never used caputo flour or fior di latte mozzarella and even though I think they've made nicer pizza I'm not going to be worried about using plain flour and whatever cheese I can find at my local shop as it all makes tasty pizza in the end.
Gewürzt
Stonehedge
Do you guys reckon there's a chance you might be losing some of the joy of making and eating pizza by becoming bogged down with trying to replicate a specific type with particular ingredients?
I genuinely ask this question without hint of criticism. It's just so far away from my own personal experience of learning how to make pizza over the last 15 years or so. Variation is part of the joy for me. I find it hard to declare one style of pizza the king and find that the pizzas I enjoy most are the ones that I make using the baking goods I generally have to hand with the ingredients that are readily available depending on where I am at the time. This seems to hold true whether I'm making pizza for 2 or pizza for 100. Wood fired, on the BBQ or in an electric oven. And surely some of the spirit of the pizza is in it being a cheap and simple thing to make?
Perhaps its just a difference of personalities and opinions, but pizza is all about simplicity, practicality and sharing to me and turning it into some sort of luxury item just doesn't sit right.