Pizza schmo to pizza pro

Institute of Culinary Education

Throughout the night, Chef Sim debunked quite a few pizza-dough myths. First, he suggested using cool water rather than the oft-suggested warm water, since the heat generated from kneading will activate the instant yeast. He also emphasized the importance of thinking ahead—dough left in the fridge overnight will develop the tangy, flavorful crust that’s the hallmark of a good pie.