Pizza is one of our favorites. We love eating it (who doesn’t?!), but rarely have the chance to make it.
Eataly – an incredible Italian food and wine marketplace in Manhattan which includes an array of cooking classes – was hosting A Hands On Pizza Party with Rossopomodoro, and I signed us up immediately. Rossopomodoro is Italy’s premier producer of authentic Neopolitan pizza – and with John’s father from Naples, this version of pizza is his favorite. Don’t try to get him to eat Roman style. I mean, he’ll eat it, but…
Of course the class included A LOT of eating. We tried 4 different pizza’s made by Eataly’s pizzaiolo: Pizza with Buffalo Mozzarella, Tomato Sauce, Basil and Olive Oil; Pizza with Buffalo Mozzarella, Tomato Sauce and Spicy Sopressata; Pizza with Four Cheeses, Basil and Olive Oil; and Pizza with Mozzarella, Prosciutto, Arugula and Parmesan.
From there, we learned how to make dough (and toss it!), and prepare our own pizza’s to bring home, along with a few balls of fresh dough.
Here is Eataly’s pizza dough recipe courtesy of Rossopomodoro U.S. Head Pizzaiolo Rosario Granieri.
- 400 milliliters room temperature water (which is a little over 1½ cups)
- 5 cups type 00 flour
- 1½ tablespoons fresh yeast
- 1½ tablespoons salt
- Pour water and salt into the bowl of an electric mixer, mix on high for 1 minute
- Crumble the fresh yeast into the liquid and let it mix for another 60-90 seconds
- Turn the mixer down to medium and slowly add the flour
- Let the dough mix on a medium to low setting for 11-14 minutes
- With floured hands, take the dough out of the mixer, and place into a lightly floured bowl
- Form the dough into a bowl, cover the bowl and let sit for 45-60 minutes
- With floured hands, remove the dough, and break it into 4 equal pieces
- Using your hands, roll the pieces of dough into round balls
- Cover the balls of dough and let them rise for another 45-60 minutes
- When the dough has risen, oil 4 (12 inch) baking pans
- Dust the dough with flour and begin to knead it open with your hands
- While opening the dough, be sure to leave the outermost inch untouched which will ensure a nice airy crust
- Lay the opened dough out in the baking pan
- Add your favorite ingredients!