Ever wonder what makes deep-dish pizza different from regular pizza? It’s not as simple as doubling the crust and cooking it longer—it comes down to the dough. With the addition of potato (yes, potato) and oil, the process is different from traditional pizza dough. And yes, you do cook the pizza longer. In this online cooking class, you’ll learn how to make a traditional Italian bread dough with potato and discover how the potato alters the flavor and texture of the crust. Find out how to make a quick tomato sauce using fresh tomatoes, and what cheeses and in what ratios work best. We’ll show you how to avoid common pitfalls (like a pale crust and soggy pizza) and the best equipment and ingredient to get the crust just right.