Starting with the dough we made and kneaded the previous day (made with “00” flour and the “mother starter” from Toscana Saporita–buy a small jar and bring it home, feed it and you’ll be making amazing bread, pizza, and focaccia in no time, we rolled it out, stretched it, and formed pizzas, which we would add sauce, mozzarella, and a selection of toppings and we would watch Alessio bake them to perfection in the authentic several hundred year-old wood burning oven (as we would taste!) Then it was beer and pizza for lunch, with a Farro Salad, then time to walk, nap, and back for more!
Students busy rolling and stretching the dough into round pizza shape!
The individual-sized pizzas, done in the Neapolitan style.
They cook to perfection in several minutes.
Very thin, light, and perfect!
Salame piccante (not pepperoni in Italy– pepperoni are a type of pepper)
Sausage Pizza Bianca
Olives and Anchovies- a pizza party on the sun-drenched terrace at Toscana Saporita, complete with beer and wine, a lovely lunch!
Pizza Bianca with Arugula and Cherry Tomatoes added after baking.