A Night in a Neapolitan Pizzeria
Friday, January 27, 2012 6:30 pm
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 the pizzas. We will start with the classic tomato and mozzarella pizza Margherita. Then you can make some of those mentioned in the menu or you can use your imagination to create your own from among the various toppings.
We'll finish off with a sweet pizza topped with homemade fresh ricotta cream and seasonal fruit.
There will be extra dough for you to take home to bake your own pizza the next day, too!
The Menu
Classic Pizza Margherita (tomato sauce, mozzarella, basil)
Pizza con Patate (sliced roasted potatoes with rosemary, onions, fontina, gorgonzola)
Pizza con Salsiccia e Broccoli Rape (homemade Calabrian sausage, broccoli rabe, red onions, mozzarella e asiago)
Pizza Mediterranea (pizza with tomato sauce, grilled eggplants, goat cheese, mozzarella, prosciutto)
Pizza Dolce (dessert pizza topped with fresh ricotta cream, shaved almonds and fruit)