Last night was my long awaited Pizza Workshop, and boy was I excited! 🙂
First the Chef gave us two potential basic pizza dough recipes that we could use in the future to make our own dough. We then each made our own pizza dough and let it sit so it could rise.
While our dough was rising, and our ovens were preheating, the Chef showed us how to also make Focaccia bread for pizza. In addition to the Focaccia, he also showed us gourmet pizza techniques on how to prepare the toppings for on the of our pizzas, and how to handle cetain more delicate toppings like basil, salmon, prosciutto, etc. He then made 5 additional traditional pizzas as demonstration. As well, the chef showed us how to make a basic fresh tomato pizza sauce.
Once our dough had risen, we were off to create our own gourmet pizzas. My first pizza was a Margherita Pizza which consists of pizza dough, tomato sauce, mozzarella (or traditional Italian Margherita Pizzas have no cheese), olive oil, and fresh basil leaves. The basil leaves are of course added after the pizza has baked, and been removed from the oven.
My second pizza was the Diavola Pizza (or “devil” pizza). It consists of the pizza dough, tomato sauce, mozzarella, cooked Italian sausage, chopped sauteed onions, and hot peppers (or hot pepper flakes). This pizza was great because it was delicious and spicy! 😉
My third gourmet pizza was my own creation. My husband loves prosciutto, so I started with the pizza dough, then added tomato sauce and mozzarella and baked it in the oven until lightly browned, then I removed it and added the prosciutto, and put fresh basil leaves to top. Yum!!! 😀 Next time I will also pile on arugula along with the fresh basil.