Why Make Pizza at Home? Answered in Pictures.

Gentle Readers, with the surplus of pizza options—frozen, delivery, school lunch, take-and-bake—one may wonder “why bother making it at home?” Well, I tried cheating a little bit last week, buying refrigerator case pizza dough. The next night, we were invited to a pizza-making playdate with homemade dough. Wow, what a difference.

Pizza at home, with peppers, pepperoni, and diced tomatoes. Salad on the side.

Pizza at home, with peppers, pepperoni, and diced tomatoes. Salad on the side.

So thank you to CookingTeacher for the invite and the lesson!

Why Make Pizza at Home

1. It’s more delicious. No need for a picture here, I can tell you that the homemade dough rocked out.

Pizza dough hands are fun, and borderline gross. A delcious thrill.

Pizza dough hands are fun, and borderline gross. A delcious thrill.

2. Sticky hands are happy hands.

Stretch the pizza dough, holes can be sealed.

Stretch the pizza dough, holes can be sealed.

3. Playdough can’t be eaten.

Press the pizza dough in the middle, pull out toward the sides.

Press the pizza dough in the middle, pull out toward the sides.

4. Painting with sauce is fun.

The Eldest and her buddy painted their sauce carefully to the edge.

The Eldest and her buddy painted their sauce carefully to the edge.

5. Topping choices are empowering.

Don’t get me wrong, I love the other forms of pizza too, but it’s worth it to take time, slow down, and get your hands dirty.

What do you put on your pizza? Favorite toppings can be posted in the comments section below!

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Coming soon, Honeybun Cake Recipe, or What is that in The Practical Cook’s Mom’s Purse?

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4 Comments

Filed under Kitchen Philosophy

4 responses to “Why Make Pizza at Home? Answered in Pictures.

  1. Nancy Pekar

    We have only recently gotten into making homemade pizza, and I really love it. It’s particularly great when my 7 year old picky eater says that our pizza is the best! Kids’ fav toppings are pepperoni (sometimes the turkey kind, sometimes the real stuff) and canned mushrooms. My tastes tend toward the more grown-up: roasted peppers, artichoke hearts, olives. The best cheese (IMHO and in that of “Cooks Illustrated”) is Sorrento whole milk fresh mozz. Love it!

    • The Practical Cook

      I have some on hand, will have to field test it! I don’t know why canned mushrooms are so good on pizza, but they really, really are.

  2. Carolyn

    Such a great time!

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