Everybody loves pizza. Whether it's New York all the way or Chicago-style only, neapolitan crust or deep dish, pizza is something I think people of all ages can get behind. I recently had my niece and nephew over, and when I asked them what they wanted for dinner, they immediately shouted, "Pizza!"
The fun thing about making pizza with kids is that they can pick their sauce, control the cheese, and customize the toppings. The cool part for the adults, is that it is so easy! I like to make big batches of pizza sauce (well, any tomato sauce really) and freeze for exactly these occasions. Take a look at this recipe and see how easy it is.
2 tablespoons extra virgin olive oil
1/4 onion, medium dice
1 clove garlic, thinly sliced
14 ounces whole tomatoes with their juice
1 teaspoon fresh thyme, rough chopped
1 tablespoon fresh basil, leaves torn
Salt and pepper to taste
Granulated sugar, if desired
That's super simple, right? If you want to practice your sauce techniques. check out The Chopping Block's Sauce Boot Camp and become a whiz at whipping up this tasty sauce.
We also offer several pizza classes that vary by crust style. Like it thin and crispy? Check out the Neapolitan Pizza Party. Are you a true Midwestern with a love of all things Chicago? Deep dish is calling your name, and we can show to how to answer it in our Chicago Deep Dish Pizza and Calzones hands on class coming up in January at Lincoln Square.
When it comes to pizza, the dough is almost always the same. Simple, straightforward ingredients. It's just up to you to determine what toppings you'd like. Check out this quick homemade pizza dough recipe.
1 cup lukewarm water (110º to 115º)
1 tablespoon active dry yeast
1 tablespoon extra virgin olive oil
2 3/4 cups hard-wheat (“00”) flour
1 teaspoon fine sea salt
“00” (Double Zero) Flour
In Italy, flour is classified either as 1, 0, or 00, referring to how finely the flour is ground and how much of the bran and germ have been removed. Double zero is the most highly refined ground flour from durum wheat, making it high in protein, which results in an extremely elastic dough perfect for pasta, focaccia, pizza and flatbread.
And there you have the building blocks of pizza! I like to collect toppings like pepperoni, bacon, black olives, green peppers, mushrooms, and maybe even some arugula to finish it. I let the kids go to town, and top their own pizzas with whatever they want.
When we do the pan pizzas, they take about 10-15 minutes to bake. If we do thin crust, they are done in about 5 minutes. All in all, this is a super fun way to get your kids cooking, and have some fun in the kitchen!