|That is Chef Ellie Basch and Slow Food's Stacy Luks wrangling their pizza dough.|
The owner of Pizza Tonight, Victoria DeRoche, gave us some fantastic tips on making pizza dough, which can be extremely tricky. Pizza Tonight dough is made with high gluten flour from Italy (though they make a gluten free version too) and a very precise method. I believe cooking techniques are best taught in person, and Victoria was a fantastic teacher. She is funny and even though I am sure she has told the stories and taught the process loads of times, she still seems to genuinely enjoy it.
|Jannequin is showing me how to slide the pizza off the peel. If you wait too long, the flour on the peel incorporates into the dough, and it won't release! (Very important lessons learned here.)|
|Never mind the shape y'all, it tasted fantastic.|