A D V E R T I S E M E N T
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Do you think there's anything to improve? They look as good as the pros to me. Great job!
I ll Never stop to improve and try undestand how work this dough ... is really complex from beginning... and the path is long. Another critical are Topping.. each topping reclaim a kind of baking.
The topping combinations of this pizza style are very interesting. It would be nice if you posted them with your pizzas. Your toppings always look interesting and good but I can't always tell what's on the pizza.
Very nice!Gabriele Bonci used to give a class in Rome. I looked recently thinking I might do it as an excuse to travel to Italy again. It does not look like he does them anymore. At least I couldn't find it if he does.
Bonci courses are only for home users, with low professional course. If you wanna do a real course for Teglia you can find Pino Arletto at Coquis or Gabriele Valdès at Makeatpizza.... all in Rome
Well, I am a home pizza maker....... I will check out your suggestions! It would be great fun to get a group of people from the U.S.A. and Europe for a class, and a few days of baking/cooking/drinking an eating.
You are right invertedisdead:Carbonara:Eggs (only the Yellows)BaconScamorza and MozzarellaOnionFriggitielli (little green pepper)Datterini GialliScamorzaSausigesPorcini mozzarellaParmisan CreamPiennolo TomatoesMozzarella Conciato Romano (the oldest Pecorin in the world)Base TomatoesMozzarellaSpicy SalamiStracchinoSpicy Evo
Yes. 48h (43CF+5RT)