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