Instructions for a home pizza of stunning perfection: Four to six days before you want pizza, prepare a good dough and allow it to mature. I can add nothing to Jeff Varasano's minutely detailed instructions. Shape the dough into single-serving balls and allow to mature in the fridge.
Sixty to 80 minutes before you want your pizza, take the dough out. Lightly coat each ball in oil a separate bowl and leave to warm up to room temperature and double in size. Do not overlook the oil, as it prevents the dough from adhering frustratingly to the bowl later on. If the dough isn't doing much of anything after 20 to 30 minutes, placing it in a gently-warmed oven accelerates the process: switch on the oven for a minute, then shut it off and open the door to vent hot air before placing the dough inside.
Prepare your sauces and toppings. Have all the toppings grated, cut, and ready for extremely rapid deployment.
Prepare your broiler by putting baking sheets or other heat-proof objects under the broiler. The skillet will rest upon these objects so it is as close to the heating element as possible. You should be able to slide the skillet under the broiler easily.
Turn on the broiler and preheat the dry, ungreased skillet on the stovetop on the highest setting for eight to 10 minutes. As soon as you begin heating the skillet, lightly flour a wood cutting board, or better yet a pizza peel.