We begin with an explanation of the long-leavening process using excellent Sicilian organic durum wheat flour. Although the dough will be ready for immediate working (to optimize your time), you will learn step-by-step how to prepare it at home.
Under expert guidance, you will learn how to divide the leavened dough into balls and, most importantly, roll them into perfect discs. The unique feature is the need to roll two discs for each pizza: one for the base and one for the cover. You will learn how to generously stuff your pizza. The classic version is an explosion of flavor: fresh Pecorino cheese (primo sale), anchovies, olives, and black pepper. You will also discover delicious seasonal and vegetarian variations (with broccoli, stewed onions, or endive), perfect for those seeking alternatives or wishing to try different recipes.
You will master the technique for perfectly sealing the two discs, ensuring all the rich filling stays inside. The final stage is frying, performed on both sides in authentic Extra Virgin Olive Oil (EVO), which gives the pizza an unparalleled taste and crispness.
Your Fried Pizza will be served hot and crispy.
Please go to Via Enrico Adolfo Pantano, 112 and buzz "Vignolo"
Please go to Via Enrico Adolfo Pantano, 112 and buzz "Vignolo"