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Copy of The Secrets of Making Neapolitan (Thin Crust Pizza)
Copy of The Secrets of Making Neapolitan (Thin Crust Pizza)
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Copy of The Secrets of Making Neapolitan (Thin Crust Pizza)

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Have you been wanting to perfect your thin-crust pizza dough, and create the perfect marinara sauce and cheese blends? Join our zoom workshop on July 25 from 1 to 3 pm as Chef Massimo Veronesi of Va Bene Pasta Deli reveals the secrets to making thin-crust Neapolitan pizza. The following recipes shall be made: Quattro Formaggi, Pizza Bianca, and Margherita Pizza. There is pre-work required as the pizza dough needs to sit before the workshop. We will send a dough prep video so you can prepare it the day before the workshop. The following ingredients shall be provided:

  • Parmesan 100g
  • Parmigiano Reggiano 100g
  • Gorgonzola 100g
  • Provolone 100g
  • Mozzarella Fresca 300g
  • Farina Pizza flour 1kg
  • Merysa Whole peeled Tomatoes 400g
  • Cirio Extra Virgin Olive Oil 500ml
  • Yeast

Ingredients to be provided at home:

  • Basil
  • salt
  • pepper

We can provide yeast and basil at an additional fee. Just please inform us. 

Equipment needed:

  • Baking sheets
  • Rolling pin or by hand
  • Oven (any type)
  • Weigh scale (optional)
  • Any clean flat surface or kneading board
FREE DELIVERY of ingredients within Metro Manila. Limited slots only.

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