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We\\u2019re continuing our pizza conversation this week by talking about cheese, toppings, sauce, tools, and how you bake it. If last week\\u2019s episode on pizza dough didn\\u2019t convince you I\\u2019m a nerd over pizza, this one will. I\\u2019m realizing I have so much to say that I could have an entire series or even whole separate podcast on pizza. I love it so much and keep learning every time I make it. I hope the more you make it, the more you\\u2019ll learn and love it, too!

Links You May Find Helpful

• Jump over to listen to The Lazy Genius Makes Pizza (Part One) if you haven\\u2019t listened to that yet.
• If you want to take cues from my pizza sauce recipe, you can find it on the blog.
• Thinking about trying caramelized onions on your pizza? Here\\u2019s a recipe to make them in the crock pot and on the stovetop (I usually leave out the balsamic vinegar, but that\\u2019s just me).
• Since I make pizza almost every week, it\\u2019s important to me to have a pan I love. I use this cast iron pizza pan. My friend Michael believes his pizza steel is best, and my cooking sister Bri McKoy uses a pizza stone. Use whatever makes you happy.
• Having a pizza peel handy also makes pizza assembly a breeze. I use this wooden one (and store it with my cutting boards). They also make aluminum ones, so again, find what works best for you if you want to invest in one.
• And as I said last week, a bench scraper is one of the best tools to have in your kitchen. Amen.
• Bonus tip from Michael \\u2014 how to make hot honey: Warm up honey in a little pan, add in chopped dried chiles, and warm that together for about 15 minutes on the stove. Then let it cool and put it back in a bottle. He drizzles that on pizzas when they come out of the oven or by the slice and swears by it.
• Download the transcript of this episode.

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