Phew it has been a minute since I popped in to update you on Culinary Techniques 101! I am happy to report this edition includes pizza and pastry, what could be better than that?
Did you know that Neapolitan pizza is considered the very first pizza and that true Neapolitan pizza is made with San Marzano tomatoes? My favorite spots for Neapolitan pizza in D.C. are 2Amys and Timber Pizza Co. but if you want take a stab at this thin crusty pizza at home, check out the tips below!
- Place a large sheet pan upside down in your oven right under the broiler and preheat the oven to as hot as it will go, 500-600 degrees.
- Roll out your dough and place it on top of a well floured cutting board. Make sure that when you move the cutting board from side to side that the dough easily slides around.
- Add San Marzano tomatoes that have been run through a food mill and mozzarella cheese and any other toppings.
- Carefully slide the pizza onto the hot sheet pan in the oven and cook until crispy!
Neapolitan Pizza with Mozz, Olives and Basil
While I missed pastry night #1, pastry night #2 did not disappoint. Chef Brian made la genoise, which is a French celebration cake that is tiered and dressed with buttercream. We whipped up our own buttercream, complete with 1 1/2 pounds of butter (eek!), and layered on silky ganache (chocolate and cream melted together) to make it the ultimate celebration.
I also took the lead on pate a choux dough which we turned into savory gougeres, or cheese puffs. These guys are soooo impressive looking and something that I can definitely execute at home on my own. I will share this recipe in a later post but in the meantime enjoy the action shots and subscribe here for my next culinary class update!
Spreading on some luscious ganache to la genoise cake
Getting my buttercream icing piping on!
Goujeres (cheese puffs) made with __ dough
More piping!
Voila!
