Di Pizza e Pizzerie: A Professional Guide to Pizza Making

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Did you ever wonder about the "pie" in pizza pie?

This dish will make that connection clear for you. We like to bake this in a big, 14" deep-dish pizza pan; it makes a spectacular presentation, right out of the oven. But if you don't have a big pan, feel free to use two 9" round cake pans. Deep-dish pizza has a long history in the city of Chicago, where it's revered as a delicious native invention.

Pizzeria Brandi, Naples

Also, the tiny bit of cornmeal adds subtle but delightful crunch. To make the crust: Mix the dough ingredients, and knead — by hand, mixer, or bread machine — to make a smooth crust. This will take about 7 minutes at medium-low speed in a stand mixer. Place the dough in a lightly oiled bowl or 8-cup measure which makes it easy to track its rise , cover, and let rise till very puffy, about 60 minutes.

While the dough is rising, ready your 14" deep-dish pizza pan. Grease it with non-stick vegetable oil spray, then pour in 3 to 4 tablespoons olive oil, tilting it to cover the bottom of the pan, and partway up the sides. Stretch the dough to make as large a circle as you can.

Di Pizza E Pizzerie - A Professional Guide To Pizza Making Paperback

You can do this on a lightly oiled baking mat, if you choose; or simply stretch the dough in your hands. Lay the dough in the pan, and stretch it towards the edges till it starts to shrink back. Cover, and let it rest for 15 minutes.

Stretch the dough to cover the bottom of the pan, then gently push it up the sides of the pan. The olive oil may ooze over the edge of the crust; that's OK. Bake the crust for 10 minutes, until it's set and barely beginning to brown. While it's baking, prepare the filling. Drain the tomatoes thoroughly.


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Combine them with the Pizza Seasoning or herbs, and the garlic and sugar if you're using them. Add salt to taste; you probably won't need any additional salt if you've used the Pizza Seasoning. Cover the bottom of the crust with the sliced mozzarella, fanning it into the crust. No matter if an adult or kid, this part of the tour will definitely be long remembered as a unique cooking experience.

Not only that your food expert will guide you while preparing your pizza, but he will also provide you essential cooking tips. Another important aspect is that you can ask any question regarding Italian cuisine. Furthermore, your cooking expert will give you important recommendations about restaurants and different Italian dishes.

Culinary Tours

All these will prove to be a real help for you when you will be on your own. Moreover, during the tour, you have the chance to learn more about how to choose high-quality ingredients and interesting facts about them. For example, you will find out why are you not automatically offered parmesan for every type of pasta and if mozzarella di bufala actually comes from a buffalo.

Meeting point information and local telephone numbers at your destination are included on your Confirmation Voucher.

2. You Need Two Kinds of Mozzarella

The maximum number of participants is 12 people. We kindly ask to notify us at the moment of booking if you have any food allergy, dietary restrictions or other special requirements. Unfortunately we are unable to cater to coeliacs on the pizza-making section of this tour.

While we can provide an option for vegetarian, guests should be aware that tastings such as the cold meats cannot be replaced witha vegetarian alternative. Skip to main content. Food tour in Rome with Pizza Making class with a chef. Prepare your own pizza with high-quality, natural ingredients in a real pizzeria, under the guidance of an Italian cook that will provide you vital tips for delicious foods.

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