By Caitlin Gunther
There are dishes you learn to cook to impress friends and relatives. Others you learn to prepare a traditional holiday dinner. Then there are the dishes that you learn as basic life skills—cards you can pull from your sleeve on any given day, during any season, and your dinner guests, even the pickiest of them, are bound to be satisfied. Homemade pizza falls into this last category. With a base comprised of just a handful of ingredients—flour, water, salt, yeast and olive oil—you can throw together a pizza using what’s already in your cupboard, adding a few fresh toppings to give it that gourmet touch.
To master this very essential life skill, I took the Homemade Pizza course with Chef Sue Gonçalves last Saturday at the Institute of Culinary Education. We measured, we mixed, we stretched (the dough) and, ultimately, we feasted. In the course of preparing one focaccia and two thin-crusted pizzas, I picked up some tips for crafting your best homemade pie. Though I highly recommend taking the course yourself—for the first-hand experience and because Chef Sue brings a fun, easygoing energy into the kitchen—I’ll share my tips to whet your appetite for homemade pizza making.
Keep reading to discover homemade pizza tips from the kitchens at ICE!