Part 11/13:
Once baked, resting the pizza briefly on a wire rack prevents sogginess, then slicing and serving will reveal the perfect cross-section—air bubbles, well-distributed cheese, and a crisp crust. The baker demonstrates that even in home conditions, careful technique and patience yield exceptional results.
Continuous Improvement: Making Better Pizzas with Each Attempt
The process thrives on iteration. The baker admits that the second pizza is generally better than the first due to experience gained in shaping, topping, and baking. The third is often their best, with improvements in shape, color, and flavor.