A guy has figured out and posted a pizza recipe to rival those of the great pizzerias.
I’m not actually going to duplicate it; it’s far too complicated for a home cook (e.g., hacking your oven to cook at 800 degrees). But it’s credible because it’s probably the easiest way to make pizza in a restaurant where you have the right mixers, ovens, daily rhythm of prep work for later service. A lot of the work is in letting the dough sit at certain points and learning how to let the mixer do the kneading work.

Not surprisingly the guy is also the founder of a software company!