Colu Henry, a New York food writer, encourages everyone to try making homemade pizza using the recipe from her latest cookbook, “Better at Home: Recipes for Big Nights In.” According to Henry, pizza is perfect for home cooking because it offers endless opportunities for creative toppings and allows guests to customize their pizzas in real time.
Henry, who spends her summers in Nova Scotia, enjoys incorporating local ingredients into her pizzas. She particularly loves adding lobster, corn, and jalapeno to one pizza, while another features thinly-sliced local potatoes with ’ndjua. She is also planning to create a unique “hodgepodge pizza” inspired by Nova Scotia’s traditional summer stew.
For those interested in making pizza at home, Henry shares a pizza dough recipe adapted from Chris Bianco of Pizzeria Bianco in Phoenix, Arizona. The recipe calls for instant yeast, warm water, all-purpose flour, kosher salt, and olive oil. After preparing the dough, it can be used immediately or stored for future use.
Henry offers practical tips for making pizzas, such as using a pizza stone for a crispy crust, having toppings ready before shaping the dough, and experimenting with different flavor combinations. She suggests hosting pizza parties to enjoy the process with friends and family.
Whether using a wood-fired oven or a kitchen oven with a pizza stone, making homemade pizza can be a fun and rewarding experience for home cooks. Henry’s cookbook provides a delightful guide to creating delicious pizzas and memorable gatherings.