My pizza making obsession began after a team building pizza night in September. After successfully pulling off a two day event, my whole team and I trekked downtown to Pizza School, where we were greeted with aprons, wine, and lots of pizza dough.
It was cheesy in all the ways (yep, I went there). There’s something scary about putting twenty extremely tired adults in a room and “teaching” them how to make pizza. No one was listening, people were talking over the teacher, he was reprimanding us–at least it was exciting!
We got to make up to three pizzas each. My first was a classic margerita, my second was a riff on bacon egg and cheese with a sunny egg in the middle, and my last was a lemon zest, ricotta and blueberry dessert pie. The pizza was great but after 3 slices I was seriously craving a salad.
These were my pizza takeaways:
- It’s not that hard to make pizza at home (as long as you have a stone or pan in your oven that can get extremely hot).
- It’s all about treating your dough with care.
- Less toppings make for a crispier crust.