Find your cullinary voice

1/14 - Best Homemade Pizza

January 14, 2017 10:00 AM - 2:30 PM
Institute of Culinary Education

Whether you like your pizza with a thick or a thin crust, with tons of sauce or no tomato at all, this class will give you a repertoire that includes just about everyone’s favorite. You’ll start by learning to make doughs for both thick- and thin-crusted pizzas, and while the doughs are rising, prepare various toppings. You’ll learn best baking techniques and work hands-on to make the following pizzas: Traditional Pizza Margherita (tomatoes, basil, and mozzarella); Pizza Bianca (ricotta, mozzarella, Parmigiano Reggiano, and Gorgonzola); Roasted Pepper and Goat Cheese Pizza with Spicy Garlic Oil; Portobello Pizza with Balsamic Vinegar; Pancetta and Cheese Pizza Topped with Arugula and Tomato Salad; Prosciutto and Ricotta Calzone; Southern Italian Homestyle Pizza; Roman Potato Pizza; Sfinciuni (the original Sicilian pizza); Barese Pizza (caramelized onions, anchovies, and olives); and Focaccia.

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