Americans have adopted Italian pizza as their own. While Americans heavily load the pizza with toppings, to Italians it is as much about the pizza dough as it is about the toppings. The challenge for American cooks is creating an authentic crust in a home oven—not a wood-fired pizza oven that reaches temperatures in excess of 800 degrees. In this cooking class, we’ll cover some basics that include working with yeast, coaxing the most flavor from the dough, and reviewing techniques for shaping and topping pizza. You will then learn to prepare both thin-crust and deep-dish pizza that rivals anything you can get in Italy.