Jose Vicente Esteve/ June 18, 2018/ June Edition/ 0 comments

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Italian Dept & Food and Technology Dept

Teachers:  Loriana Bruni, Asli Marengo, Ruth Tadina

The pizza-making cooking class started with the most important part: making the dough. After learning the art of dough-making and kneading,

Asli told us the difference between different styles of pizza throughout Italy and discussed the traditions in Naples, where pizza was invented. Next the students learned how to roll out the pizza dough and create a vast variety of pizzas complete with different delicious toppings.

Once our pizzas had been assembled, Asli showed the students how they could recreate these delicious creations in their own kitchen at home.  As our pizzas were cooking, we learned the names of tools used during the process. A bit of grammar was practised!  The Imperative form!

Here is the recipe we used

impasto per la pizza
250 g farina
15  g lievito disidratato
1 cucchiaio di olio d’oliva

1 cucchiaio di zucchero

1 cucchiaio di sale
150 ml acqua tiepida
100 g passato di pomodoro
150g mozzarella tritata

Cominciate versando il lievito nell’acqua a temperatura ambiente  con zucchero e scioglietelo per bene. Versate la farina in un recipiente. Poi versate l’acqua un po’ alla volta  mentre impastate con le mani. potete aggiungere anche il sale e continuare ad impastare, versando l’acqua sempre un po’ alla volta, fino ad ottenere un composto omogeneo . A questo punto potete aggiungere l’olio.

Infine trasferite l’impasto sul piano da lavoro e lavoratelo con le mani fino a che non sarà liscio e omogeneo

Trasferite l’impasto così formato in una ciotola, coprite con pellicola trasparente  e lasciate lievitare.

Stendete l’impasto, cospargete con la passata di pomodoro, e successivamente la mozzarella tritata.

By Loriana Bruni


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