You asked about getting started with refinishing older wooden furniture and I think the most important step is identifying what type of finish is already on the piece. A simple test with denatured alcohol on a cotton swab can tell you if it is shellac or lacquer. If the finish dissolves it is shellac or lacquer and you can use the same solvent to remove it. If it does not dissolve it is likely varnish or polyurethane which requires a stronger chemical stripper. Once you know what you are dealing with you can choose the right removal method. After stripping you will need to sand starting with 120-grit and working up to 220-grit for a smooth surface. Always sand with the grain to avoid scratches.

For staining I recommend using a pre-stain conditioner especially on pine or maple to prevent blotching. The conditioner seals the pores evenly so the stain absorbs uniformly. Apply the stain with a rag and wipe off the excess after a few minutes. For the protective top coat a wipe-on polyurethane is forgiving and leaves a nice even finish. Apply several thin coats with light sanding between each using 320-grit paper. The whole project takes a few weekends but the transformation is really satisfying when you see the wood grain come through clearly.

You asked about making pizza with a better crust at home and the most important factor is using a high hydration dough. I aim for about 70 percent hydration which means 700 grams of water for every 1000 grams of flour. The dough will be sticky but handling it with wet hands makes it easier to work with. Using bread flour instead of all-purpose flour gives you more gluten development and a better chew. Cold fermenting the dough in the refrigerator for at least 24 hours develops flavor through slow fermentation.

When you are ready to bake make sure your oven is as hot as possible with a pizza stone inside for at least 45 minutes. I stretch the dough by hand on a floured surface working from the center outward and leaving a thicker edge for the crust. The toppings should be applied sparingly to avoid weighing down the dough. Fresh mozzarella should be patted dry to remove excess moisture. Baking on the hot stone creates a crispy bottom and a puffy edge. Using whole peeled tomatoes crushed by hand gives a fresher taste than canned sauce. A drizzle of olive oil before baking helps the crust brown evenly. I have been experimenting with adding a small amount of semolina to the flour blend for extra texture.