After our cooking class with Simona and Simone, we headed to Agriturismo Mulino Vecchio del Cilone, an organic farm run by Romano and his beautiful wife Giovanna for a pizza class. Upon arrival, Giovanna had baked an incredible chocolate torta, and we were served Vin Santo the local dessert wine to accompany it. Fueled up, we took a walk around the property which has beautiful rooms, and views across the property.
|Giovanna and Romano both speak excellent English, and they are amazing hosts|
Their farm is organic, and they were the first to institute solar power on their farm in the valley.
After our walk, we came inside to a beautiful room where we would make pizza dough.
|The Maestro ready to teach us his technique|
|Technique for forming the ball of dough|
|L to R: George, Romano and Merlene (Dr. C. on this side of the table)|
|Dr. C. kneading the dough|
|He calls this the turtle|
|this is genius, a flower|
|The flower would have to rise for a while|
|Mine is the one in the back, I think it needs water!|
|Romano made 6 to 7 pizzas each with different toppings|
|Into the wood fired oven|
|Gorgonzola, mozzarella and hazelnut|
|Gorgonzola and hazelnut|
|And, just when I thought I would burst, Nutella pizza! Bake the shell, then spread the nutella on the hot shell|
|Life doesn't get much better than this!|
Pizza al Romano
Makes one 12-inch pizza
2 teaspoons dry active yeast
1/2 cup water
1 tablespoon extra virgin olive oil
1 teaspoon salt
- In a bowl, combine all the ingredients, and mix with your hands until the dough comes together. Knead the dough on a board until the dough is smooth and elastic, about 7 minutes. Allow the dough to rest in a covered bowl overnight in the refrigerator, or one hour at room temperature. If you have allowed the dough to rise in the refrigerator, bring it to room temperature for 1 to 2 hours, before forming into a pizza.
- flatten the pizza with the palm of your hand, and continue to spread the dough out until it is thin. Dip the bottom of the pizza in a light dusting of flour, and put on a pizza peel. Top with your favorite toppings, and put into a 450 degree pizza oven, or oven. Bake for 5 to 6 minutes, until the bottom of the pizza is cooked. Remove, let rest for 5 minutes before cutting into wedges.
- Buon appetito!