It was a day in the kitchen with friends where we had some fun making homemade pizzas! I was inspired to do this kitchen session with friends because I love how easy, healthier and versatile it is to make homemade pizzas. We learned how to make 3 kinds of pizza doughs and had a blast topping them with a whole assortment of ingredients.
Some pizza basics I learned from Cook’s Illustrated and shared on homemade pizza making included:
- Use tiles or a pizza stone – They provide the crispiest crust with a slight chew. They also retain heat and lessen the effects of temperature fluctations in home ovens.
- Preheat the oven – An oven temperature of 500 degrees is best. If it’s any lower, the crust won’t be as crisp. Aim to heat your oven for at least 30 minutes.
- Use a peel – A pizza peel is the best tool for getting topped pizza dough onto a heated stone. The long handle makes it easy to slide the dough in. Look for an aluminum peel with heat-resistant handles. Wooden ones can mildew when washed. An ideal peel size is at least 16 inches aross.
- Prevent the dough from sticking – Semolina flour or cornmeal not only prevents the dough from sticking but it adds crunch and flavor.
- Bake completely – Pizzas should be done within 6-12 minutes depending on your oven and toppings. Bake until the edge of the crust is golden brown and the toppings are sizzling.
Standard pizza dough – plain & whole wheat Chicago style deep dish pizza
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