If you’ve ever wanted to learn how
to bake crisp, thin-crust pizzas as
they do in Naples, this is the class
to take. We will knead the dough,
go through the process of allowing
the dough to rise twice, and then
top and bake them. There will be
extra dough for you to take home
to bake your own pizza the next
day, too. We will bake a variety of
my favorite Italian pizzas, starting
with the classic tomato and
mozzarella - Pizza Margherita.
Then you can make some of those
mentioned in the menu or use your
imagination to create your own
favorite from among the various
toppings. We'll finish off with a
sweet pizza topped with
homemade fresh ricotta cream
and seasonal fruit.
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Classic Pizza Margherita
(Tomato sauce, mozzarella, basil)
Pizza ai Funghi
(Wild mushrooms sauted with garlic and parsley, fontina cheese)
Pizza con la Zucca
(Roasted butternut squash, garlic, parsley, mozzarella and asiago)
Pizza con Patate
(Sliced Roasted potatoes with rosemary, onions, fontina, gorgonzola)
Pizza Mediterranea
(Tomato sauce, grilled eggplants, goat cheese, mozzarella, prosciutto)
Pizza Dolce
(Dessert pizza topped with fresh ricotta cream, shaved almonds and fruit)
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