Pizza Making (in Italy)

\Mangiare! (Eat!) The dough we prepared in Italy used a slow-rise yeast, so the pillows of dough had been rising for 24 hours. (The recipe here we made in the kitchen, just used the slow-rise to prepare.) Use this tender dough, we were able to toss it in the air to help widen the pie. (Note: everyone should do this if they ever have the opportunity.)

Finished Pizza in the Tuscan Hillside! yum!

We baked it in the wood-burning oven, which nothing else can replace. It cooked up in just a few, quick, minutes.

All of our ingredients were picked up at the markets, including the fresh mozzarella and pork sausage!

“The classic pizza which can be topped with whatever you like!:

Ingredients:
14 ounces plain ﬂour
1 cube or packet of yeast
a pinch of salt

Our pizza instructor, with fresh ingredients!

lukewarm water

Topping:
peeled tomatoes (canned)
mozzarella cheese
basil
sliced fresh vegetables (zucchini, tomatoes, peppers, olives, etc.)
salt to taste

Directions:
Melt the yeast in a little lukewarm water. Sift the ﬂour on to a clean work surface and form into a kind of volcano-shaped mound with a well in the center. Pour the melted yeast in the centre and mix it into the ﬂour with your hands. Add more water if needed. Add the salt.

Sprinkle the work surface lightly with ﬂour. Start to knead the dough with the heel of one hand. Continue to knead the dough for 10-15 minutes until it becomes smooth and elastic. Leave the dough, covered with a tea towel, in a place where the temperature is 22°c for about 2 hours, or until is has raised.

When raised, slowly expand your dough. Use the edge of the table and allow gravity to pull it down as you turn the dough.

Once wide enough, toss it in the air, spinning it as you throw. You want to spread out your fingers, and throw it up and catch with the back of your hands.