Somebody gave me a pizza oven. I had no idea how to make pizza.

So I started with the dough, because everything else is toppings. I read, I tested, I threw a lot of it away. Somewhere in there I stopped trying to get through it and started loving it. The science of it, the feel of it, the way a few degrees of water temperature or an extra hour of rise changes everything that comes out of the oven.

That turned into a certification from the International School of Pizza and Pizzaiolo credentials in Italy, Sicily and America. It also turned into Urban Slicer, now on shelves in more than 7,000 stores across the country.

The whole point is that you should not have to take the road I took. You should just get to make a really good pizza, in whatever oven you already own, tonight.

And when you buy Urban Slicer, you get me too. Stuck on your dough, your oven, your technique? Ask. I answer. I'm just an email away.