Mastering the Art of Pizza Dough
As a pizza enthusiast looking to elevate my homemade pizza game, the hands-on class my husband Michael and I attended at the delightful White Labs Kitchen and Tap was a great experience.
Located in the heart of Asheville, NC., this immersive 2.5-hour session was a journey through the art of crafting the perfect pizza dough, complete with invaluable tips and techniques shared by the expert instructors.
Back at home
While we couldn’t cook the pizza dough on the spot (it requires a cold ferment of three to four days for optimal flavor), we left with newfound knowledge on shaping dough balls (including slapping it back and forth between our hands) and transforming them into delectable 10-inch rounds that form the canvas for pizza. We left with 2 balls each which yielded four 10inch pizzas that had to be used within 4 days.
The pizza dough is truly flavorful but it takes time and practice to achieve. We baked ours at home. We dipped our dough into a mixture of very fine cornmeal and flour, shaped it, and topped with pizza sauce, cheese and basil. It was done in about 7 minutes cooked on a pizza stone in a 550F oven (287 degrees Celsius.) The crust is very thin, so we didn’t overload with toppings.