This gives the flour time to ripen and so final pizza will be lighter, airier and easier to digest. Rather than a few hours at a warm temp, better 24 hours in the cold. Rising: It is important to let the flour ripen over a long period of time. (you can certainly use a starter, but for better results at home, he recommends dried). Yeast: For home baking pizza Bonci says use dried Lievito di Birra. Fulvio Marino himself, down from Piedmonte for the class) (And the cute guy helping Bonci in the video is Mr. In Rome, it’s becoming more readily available and you can find it at Pizzarium, Domus Birrae and La Tradizione. (It is imported to the States and you can get it at Formaggio Kitchen ). The flour that Bonci recommends (and the one that I’ve been using for years) is from Mulino Marino. Since these flours are living things, store them in the fridge. (duh!) Always try to use flour that is organic, untreated and preferably stone-ground. The Flour: The quality of the pizza depends on the quality of the flour. Bonci taught us how to translate the huge trays of pizza that the shops make, with professional equipment, into our own home kitchens. In Rome you can stop by places that specialize in this type of pizza (Pizzarium being the best in Rome) and buy slices by weight. We learned how to make Pizza al Taglio, a pan pizza usually baked in an electric oven. The pizza that we learned how to make is not the round, single serving pizzas made in a wood burning oven. I plan on writing up a few posts to share all this pizza wisdom. I make it all the time at our house in Todi, and eat it more often than I should here in Rome (including, naturally, Bonci’s own at Pizzarium). Pizza, on the other hand, is something I can and do get very excited about. So, while I thoroughly enjoyed last week’s bread class, and learned much, it just isn’t my passion. I am not one of those people who have a sour dough starter in the fridge, and make different kinds of bread each week. I go through phases, which have included both my bread machine and my two wood-burning ovens out in Todi.
It’s a bakery, cooking school and they make the the most deliciously decadent sandwiches in town.)Įven though I loved every minute of my bread class, it was actually the pizza class I was really excited about.
(These classes were held at the incredibly cool new space Tricolore, which opened in November.
You know that the previous week I took his bread class, and wrote about it here. It’s been a challenge to absorb all I learned last week in my Pizza class with Gabriele Bonci.
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