6 tips so you can make pizzeria style pizza right in your own kitchen

There's a reason pizza is the go-to meal for busy families, college students and well, just about everybody. It's delicious! With a crispy, crackly crust that brings a satisfying crunch and the ability to pile on whatever toppings most interest you, pizza is one of those foods that you can totally customize to your own tastes, even if it's all made basically the same way.

But the problem is, not all pizza is in fact, made the same way. Which is why when some people want to save some dough (see what I did there?) they try to make it themselves and sadly, go wrong. And before too long, they're back on the phone ordering pizza from that same local joint they've relied on for so long. But with these pizza secrets, you'll be making your own in no time and getting that perfect pizza you always knew in your heart you could perfect!

1. Use the right flour
Truthfully, you can use whatever kind of flour you want in your pizza dough. All-purpose, whole wheat, a mixture of the two, it doesn't really matter. But, if you want pizza that turns out like true Italian-style pizza, you need to use bread flour. Bread flour is denser and has more gluten and while that can be disastrous in things like cakes and pies, it's exactly what you want in your pizza dough. That gluten will work, bind and expand, and you know what that will do? Give you all those beautiful bubbles that are so characteristic of pizza dough after you've bit into that crunchy crust.

2. Make the dough a couple days ahead of time
So this isn't going to help you settle that last-minute pizza craving. But pizza dough, even at room temperature, takes a couple of hours to rise anyway so it's hard to settle that craving as soon as it strikes anyway. Most recipes will call for the dough to rise in a warm spot in your kitchen, as this will speed along the yeast in the dough and make it rise faster. But what they don't tell you is that you actually don't want that dough to rise so quickly.

A cold rise - one that happens in the refrigerator over two or three days - slows that yeast way down while it digests the carbohydrates. This does a number of things. It helps make the dough lighter and airier, which produces even more of those bubbles we were just talking about, and also helps with browning the crust while it's in the oven. And, it also makes the dough more flavorful to boot.

On the day you want to make the pizza, take the dough out of the fridge for a couple of hours before baking to bring it up to room temperature and kick that yeast into high gear.

3. Toss it up
Yes, there's a reason you always see those guys behind the counter tossing their pizza dough high into the air in the movies (and maybe if you're lucky, even at your favorite pizza place). It's because pizza dough should never be rolled with a rolling pin. Firstly, doing it this way releases a lot of moisture that should stay in the crust so you don't end up with dry, wrinkled, and flavorless dough. Secondly, rolling out your dough will quash all those bubbles you've worked so hard to create and keep.

To toss pizza dough, shape it with your fingers into a flat disk. Then, use the tips of your fingers placed on each side of the disk to toss the pizza gently into the air, not so high at first, and then as you get better with practice, higher and higher. When the dough starts to fall, form your hand into a loose fist to catch it - this will prevent your fingers from going straight through the dough as you catch it. And before you really perfect this technique, don't worry too much if you don't get it into an exact circle. Your crust will taste so good people won't care what shape it's in.

4. Go easy on the toppings
Yes, it's tempting to get every single topping you've ever loved on your pizza and pile them all onto your homemade pie. But resist the temptation. No matter how good your pizza crust is, it likely won't be able to stand up to all those toppings and will bend and fall as soon as you pick it up. In addition to that, just because you like all those toppings doesn't necessarily mean you'll like them all together. Instead, choose two or three toppings that you really love and that complement each other for one pie. And if you really want all those other toppings, just make another pizza to fit them on.

5. Use a pizza stone
The invention of the pizza stone has been a breakthrough for anyone that likes to make pizza at home. These stones really retain heat very well, meaning that not only is your pizza getting cooked from the top, but also from the bottom, which results in a super crispy crust. Most pizza stones are not non-stick though, so you'll need to coat it in a thin layer of oil before placing your raw dough on top or you'll end up scraping your pizza off it. Or, if you really want to be cutting-edge, opt for a pizza steel inside. They're the latest thing in making pizza in your own kitchen, and some say they're even better at conducting heat and staying intact at high temperatures than pizza stones.

6. Turn that temperature high
One of the secrets to getting great pizza at home just as you would from your favorite pizza place is to cook your pizza at a super high heat. The traditional stone pizza ovens can reach up to 900 degrees Fahrenheit, and even those that are used in pizza joints usually reach around 600 degrees. This very high heat cooks the crust quickly so it can be perfectly crispy without making it dry and brittle. But pizza enthusiasts can mimic this same type of heat at home by turning the oven up - way up, to about 450 or 500 degrees Fahrenheit.