I’m a big fan of grating your own cheese because pre-shredded cheeses don’t melt as well as fresh. The trick to grating a soft cheese like mozzarella is to pop the cheese ball in the freezer for a few minutes first!

Go heavy on the cheese! If you’ve never made pizzas at home before (or if it’s been a while), be warned that one light layer of grated cheese will melt pretty thin. Pile on more cheese than you think you need, to get a good top layer.

Be sure to dust the sheet pan with cornmeal. Pizza dough and biscuit dough are sticky. I have destroyed at least a few pizzas in the vain attempt to liberate them from the pan when I forgot the cornmeal. 

Two words: dessert pizza. Instead of savory toppings, try chocolate sauce, mini marshmallows, and chocolate chips!