behind the dough
What’s better than making your own pizza?
Taking Mark Bello’s class at the Pizza a Casa Self-Sufficiency Center. Using pecorino, microplaners, and toppings galore…
Atop dough you make yourself. With an unbelievably easy process, you might just do it again. The take-away recipe will hold your hand when you’re ready.
Some of my favorite toppings included sun-dried tomatoes, fennel-studded sausage, and smoked mozzarella. The Nutella was solid too — photo coming soon.
I left with breakfast, lunch, and dinner to last me a week. Never have I been so proud of my leftovers…and never have I had such a challenging bike ride home.
Thanks Mark and Jenny! Your class was one of my fondest memories of 2010.
Nice! Glad you got to stay after the video shoot and take the class. It taught me a lot. Looks like it did you, too!
[...] Enjoy the video, which was shot and edited by Serious Eats videographer extraordinaire Jessica Leibowitz, who has some behind-the-scenes on her blog. [...]
time to fine tune your pizza making skills in an oven close to my home! i’m ready to taste test …
Ah! There you are!
Also–egg on pizza? I’ve gotta try it. Sounds like our adventure to Street (which Jillian and I went to last week! Thought of you!)