Pizza is one of those foods that is pretty easy to make yourself but tastes infinitely better than the store-bought versions. Once upon a time, when I was in middle school, I decided to make pizza for a cooking project. Pizza seemed pretty easy to make: you just gotta mix some flour with water, dump some ingredients on top, then stick everything in the oven and forget about it. Middle-school me ended up making a pizza without too much fire or death involved (I set my oven mitts on fire, but that’s irrevelent).
And even that tasted better than a store-bought pizza.
And now, we’re revisiting this delicious food once again because Roommates N and S wanted to. Those two people always have interesting cooking ideas! I’m kind of glad for this, because I’ll probably end up cooking nothing but stir-fried lettuce and rice if they’re not around…
There are many ways of making pizza dough. Although it’s possible to make pizza dough without yeast, it won’t be as good. For those of you who like a crispier crust on your pizza, use a flour with lots of gluten in it (such as bread flour) to make the dough, and make the crust thinner. This is the dough after it has risen for a night, so it looks super poofy and round.
I don’t know what recipe Roommate N was using, but supposedly you should bake the crust a little bit before putting toppings on top. I guess this is because we don’t have a proper brick oven.
Next is putting on all the toppings. Because you’re the one making the pizza, you can personalize your pizza however you want! This is probably the second best part of making pizza yourself (eating the pizza is the best part).
Also note that the pizza closer to us has no pizza sauce on it. This is because pizza really is just baked bread with lots of toppings. Although there are things you should not use as toppings, there’s nothing you must use as toppings. Use this as an excuse to get creative or dump on your favorite foods!
And now, shove the pizza in the oven and wait until it’s done.
A great thing about making pizza yourself is that your kitchen will smell super delicious afterwards.
And now, the finished products:
The pizza tastes amazing. Everything just sort of melts in your mouth in a delicious crunch of juicy, savory-ness. I’m not good enough at this English thing to properly describe how delicious this is. In fact, I don’t think I can ever eat store-bough pizza ever again…
**Final Verdict: 10/10, highly recommend! Do it yourself! It’s easy and super delicious! **
Almost a year ago now, I was just about to start my first Summer Undergraduate Research Fellowship (SURF) at JPL. NASA had sent out an email to all of their summer interns containing a social media template to announce that we had been selected as NASA interns. Excited to show my NASA pride, I posted it on my Instagram story, unaware of what would come out of this small action.
Hey hey! We’re starting a series where I walk you through my best finds for food and drinks in the Pasadena region, and in the LA metropolitan area. Diners, Drive-ins, and Dives, if you will (although, for copyright reasons we can’t call it that). As you explore your college options, I firmly believe that food and location are more important than your high school guidance counselor may lead you to believe. And I’m here to share my best finds from my time at Caltech with you.
Over the past several months, I have had the opportunity to intern at the NASA Jet Propulsion Laboratory (JPL) under the mentorship of senior research technologist Dr. Xiaoqing Pi. Dr. Pi’s guidance and mentorship has been instrumental to the development and success of my internship at JPL, where I use machine-learning to enhance the accuracy and integrity of navigation and communication signals. In addition to helping me develop an understanding of atmospheric and ionospheric remote sensing and machine-learning, Dr. Pi has often offered his insights on how to improve my researching skills. Dr. Pi was generous enough to take the time to answer a few questions regarding his research and advice for future student interns. I believe many students can benefit from some of the lessons that he has taught me:
The transition period to remote learning was a very uncertain time, especially for research and the Caltech Summer Undergraduate Research Fellowships (SURF) program. Many hands-on projects had to pivot at the last minute to facilitate off-campus contributions. However, many Techers were able to take advantage of the research opportunities offered at Caltech and JPL to make the best out of remote learning and research. To paint a picture, I’ve interviewed a few talented Techers for some insight on what researching from home looks like for them.