A really good experience last night attending this class. Great conversations, comments and information. For instance, in Italian cooking, “In Italy, flour is classified either as 1, 0, or 00, and refers to how finely ground the flour is and how much of the bran and germ have been removed. Doppio zero is the most highly refined and is talcum-powder soft.” [ochef.com] The recipe that was used is from Molto Gusto by Mario Batali and Mark Ladner, and calls for “00” flour. Chad Poznick, resident Chef at this Willams-Sonoma store, said to replace it with bread flour. Just remember to sift it several times to get the same “softness” as 00 flour.
Here are some photos from the class. Enjoy and please VOTE above. Also, Left-Click any of these photos to see enlarged. Goot Essen!
Chad Poznick, resident Chef at the Boise Williams-Sonoma.
Chef Chad kneads the pizza dough.
The pizza toss. Nice job, Chef!
Prepping the Sausage and Pepper Pizza. Pair this with a great bottle of wine, say a Cold Springs (ID) Hot Red Red or a good Chianti.
Adding the cheese.
The finished product.
Prepping a Prosciutto and Arugula Pizza.
The finished product and ready to eat.
Anyone for a Potato, Anchovy and Ricotta Pizza? Pair this with a Caesar Salad and you’ve got a wonderful meal.
Yum!
Finish the meal with a wonderful Crème Fraîche Gelato. Double yum!
A delightful evening and I expect to join in on more of these events. Loads of fun. Cheers!
Boise Foodie Guild 