Pizza schmo to pizza pro

Institute of Culinary Education

While our dough rises, it’s time to prep our toppings. Chef Sim pulls bag after bag of ingredients from the fridge—it’s like a clown car of fine Italian ingredients. Then we all rush in and grab our favorite topping and get to work chopping away. I’ve always shied away from watery vegetables like mushrooms and tomatoes, because they’ve left the middle of my pie a soupy mess. But in class we pre-roasted the veggies with olive oil and garlic, so when they cooked again with the pizzas, their juices were already sealed in: another valuable takeaway.