You can learn how to prepare a variety of dishes to impress your family and friends. You can also learn how to make a traditional holiday meal. There are also the basic skills that you can use to make dinner for your guests. This last category includes homemade pizza. You can make a pizza with just a few ingredients (flour and water, salt, yeast, olive oil, and yeast). Then, you can add some fresh toppings to give it that extra special touch.
We measured, mixed, stretched, and finally, we feasted. After making two pizzas with thin crusts and one focaccia, I learned some great tips to make the best homemade pizza. Although I recommend the class, it is highly recommended that you take the class. Chef Sue brings a fun and easygoing energy to the kitchen.
Be familiar with your ingredients Before you start mixing the dough, make sure to review your recipe. My class quickly taught me that if you mix cornmeal with yeast, your dough will not rise. Period. The dough will need to be mixed again. While your classmates move on to focaccia and you continue to knead your first pizza dough.
Keep an eye on your time We used active dry yeast in a recipe. The dough should rise in about an hour if it is kept at the right temperature. The dough should be allowed to rise until it doubles in size. However, this shouldn’t take too long. To stop the dough from rising, you can refrigerate it once it has risen.
Start in the middle – After the dough has been risen, it is time to stretch it. Pizza dough is wonderfully stretchy. It is tempting to stretch and twist the dough overhead. But don’t do that. Place your dough ball on a lightly oiled surface. Next, use your fingertips to gently push the dough outwards and in the middle. To stretch the dough, move your fingers in circles. Continue working until the dough is flattened and has a slight edge. The middle should be slightly thinner. Your dough will not be able support toppings if it is too thin in its middle. It may also burn if it is baked anyway.
Do not dress on the tables – The classic rookie move is for the dough to be dressed on the table, and then transferred to your baking sheet. Before adding toppings, always stretch the dough out on a table.
Rub the olive oil – Use a brush to apply some olive oil. For maximum flavor, use extra virgin olive oil.
Cornmeal, the peel – Do you know how your pizza’s bottom is always topped with golden speckles of cornmeal? That’s cornmeal! Before you spread your dough, sprinkle some cornmeal on the wooden peel. This will allow you to lift your dough from the peel and transfer it to your pizza oven.
With sauce – It’s tempting to go wild with the sauce, the beautiful color and the vibrant flavor. Too much sauce can lead to a soggy crust. You want your pizza to have a solid base. This is especially true if you are eating your pizza New York style (grab, fold and devour).
How to hide the basil – How can you make Margherita pizza with basil baked in the pizza without burning the lovely herbs? You can make bitter herb crisps by placing fresh leaves on top of your cheese and baking them at 500+ degrees. You can add the basil to the sauce and then top it with cheese. Your herbs will not burn if you add cheese to the sauce.
Making pizza is an art form. You’ll be more satisfied with your pizza if you make it yourself.