Pizza schmo to pizza pro

Institute of Culinary Education

The unlimited topping bar had nice selection of cheeses, veggies, cured meats and fresh herbs. After perfecting my stretching method on four crusts, I created a combo of meats and cheeses that would make Papa John himself envious. After about 10 minutes in the 480-degree gas oven, our pizzas came out delectably crisp and bubbly.