Making Great Pizza at Home

So, it’s Friday night, no one has the energy to cook a big meal and it is too cold to go out to dinner. Think outside the box and make it at-home pizza night! Pizza can be prepared in many different forms with seemingly endless topping options. Give a nod to St. Louis for a thin cracker-like crust, embrace New York with a well-oiled bubbly crust, or go deep dish Chicago style. Whatever your crust preference, there is a pizza for you.

There are many different origin stories around pizza. The Ancient Greeks had a form of pizza called plakous. The French had the pissaladerie. Legend has it that, in 1889, pizza as we know it appeared for the first time when Chef Raffaele Esposito made a flatbread topped with the colors of Italian flag – red (tomato), white (mozzarella) and green (basil), in honor of the Kings consort, Margherita of Savoy.

In many homes, the pizza stone is king. It heats evenly and allows for that pizza-oven effect on the crust. According to L’Ecole Chef-instructor Nicole Shuman, “high heat and intense bottom heat will provide plenty of bottom crispness and a nice chew to the crust”. She says that even with a frozen or prepared pizza, a pizza stone can enhance the crust.

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