Last night was pizza night in school.  I’m always wondering how 42 pounds of dough will turn out in the hands of 16 eager students.  Miraculously, with instruction on technique and good ingredients, my students are a changed bunch.  I’m always eager to learn why they’re here in the first place, other than they love to eat pizza.  Many tell me that their forays with dough have been dismal failures.  Whether they purchased frozens doughs from whole foods, trader joes  their local supermarkets, or they made the dough from a recipe, the complaints are unanimous:  too sticky, too thick, not good.  For me, I empathize with their failures while I ‘m confident that by the end of class they will leave with an understanding that no visual on you tube or in a cookbook would alleviate.  And that is a satisfaction that is incomparable.  So, for those of you who love to eat pizza and want desperately to create a great tasting version in your own kitchen, don’t give up.  It’s possible to make it in your own kitchen with a few great ingredients, a calibrated oven, pizza stone and great technique.

Saluti