NY Style Pizza Online and Hands On
San Francisco, CA
Making thin crusted pizza from scratch is an amazing experience. Combining flour, water and yeast to produce a wonderful, elastic dough amazes me, still, to this day. There is a playful, extremely satisfying aspect to stretching it correctly, using just the right amount of toppings and pulling out of the oven with the right combination of crunchiness and airiness. It brings me memories of eating “pizza a la piedra”, as it is called in my native Buenos Aires, as a teenager. A surprising alternative to the more puffier pies that are more common there. During this class you will discover the secrets needed to make excellent pizza at home, rivalring the best professional pizzerias. We will make pizza dough from scratch, then learn to stretch it and bake it into the perfect pizza pie. We'll make 2 pizzas: A Margherita and a Pesto pizza. We will also discuss some easy toppings.
NY Style Pizza: Margherita and Pesto
About 3 cups flour - either pizza, bread, or all purpose flour 2 tsp yeast 1 tsp salt 2 tsp sugar 1 cup olive oil 14 slices low moisture mozzarella (7 per pizza) or a bag of shredded low moisture mozzarella 1 small can of good quality Italian tomatoes, preferably San Marzano 1 clove of garlic 1/2 cup olive oil 1/4 cup parmesan cheese 2 cups of fresh basil or 4 tbsp of dried basil 1 tbsp pine nuts (or other meaty nuts like walnuts or pecans)