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.
It looks like such great fun! Love the Cook's Illustrated tips (especially since I'm now a subscriber, thanks to your Freebie Friday!). I'm finally making my way back to my favorite blogs!