behind the dough

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.