Making the absolute best possible pizza you can, it’s an obsession and sometimes it’s actively stressful which you’d think would be bad for mental health but it’s just the right level of stress and frustration and reward and relaxation and well, pizza, that it’s something that the more I get in to it the more even the most unnecessary extra effort to get only the slightest improvement of the texture or the taste will seem worth it. I also really love trying to emulate ones that I’ve had and loved so there’s kind of an end goal in so far as I can test if I think I’ve replicated or exceeded a standard I’ve set from my favourite pizza place. Doing it this way also opens you up to all the different existing styles you can try and then try to recreate. You could also invent your own if you’re creative enough. You can spend big on fun equipment but you don’t even have to because part of the fun is figuring out the smartest ways to achieve similarity of results with the resources at your disposal. I like making lots of notes to try something subtly different next time.

Whatever else is going on, I’m always in that zone when making pizza. The only problem with it is that it’s a bit impractical. The best pizza tends to be at least a 24 hour long affair with dough made in the morning ready for that night so when you’re super busy at work it’s not easy to fit a good pizza day in there with all the effort and mess involved but when you can, all feels right with the world.