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

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