Roosevelt Culinary Arts

Homemade Pizza!

Last week we were busy making homemade pizzas pizzas entirely from scratch (minus the cheese;). But the dough, sauce, shaping, assembling, and baking were all created and personalized by the culinary artists!

To get us thinking about pizza and different approaches, we watched this video from Epicurious:

Just as in the expert approach, we made our own tomato sauce using this recipe during class on Wednesday:

On Thursday, we prepared the pizza dough using this recipe from King Arthur Flour. Students practiced kneading the dough to develop the gluten structure. Fold, smush, turn (and repeat). The dough was shaped into 6 ounce balls and put in the fridge to rise overnight.

Friday, we put everything together and prepared the pizzas in a 500 degree oven. This video from the New York Times helped us visualize how to shape and top the pizza:

https://youtu.be/u-KDRmOYSb0

As you can see, some students chose thin crusts, some went with a thicker crust, and everyone customized the toppings to their preferences. Many students commented on how easy and delicious homemade pizza is; it just takes time and attention 🙂

Thanks for following along on our journey in the kitchen. Happy cooking and learning!