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Forget ordering a pie — just make your own Italian masterpiece at home! In this episode of Cooking Class, Caitlin Sakdalan of Be Happy Be Fat gives the rundown on how to make homemade pizza like a pro. Sakdalan breaks down everything you need to know, from toppings to setting the perfect oven temperature.
“Pizza is not hard to make at home, and it is such a fun way to get together with some friends or family and customize,” Sakdalan says.
To start, Sakdalan grabs a mound of pizza dough and works it into a flat disc by pinching the edges.
“It all starts with dough. Don’t be afraid to pick it up and play around with it,” she says. “We want the crust to be about a half of an inch thick.”
Next, Sakdalan spreads pizza sauce onto the dough. She warns, however, not to add too much sauce because it can prevent the crust from getting nice and crispy.
After a coat of sauce, Sakdalan adds freshly chopped mushrooms, mozzarella cheese, onions and bell peppers.
“Part of making a great pizza is not just a quality dough, but great quality toppings,” she says.
A recipe is often only as good as the cookware you make it with. The home chef recommends baking the pizza on an AUGOSTA Pizza Stone for A-plus crust.
AUGOSTA Round Pizza Stone, $32.99 (Orig. $42.99)
Sakdalan pops the pizza in the oven at 475 degrees Fahrenheit, advising it helps to crank up your oven as high as possible.
“While you don’t need a wood burning oven right at home, you do want a hot oven so that you can evenly cook the crust and all of your toppings,” Sakdalan says “If you can get it all the way up to 550 degrees Fahrenheit, that’s something we would recommend.”
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