I am helping a friend locate a culinary school in the DR. Does anyone know if there is a pizza school in the Santo Domingo or easter part of the island?
Thanks.
The Culinary institute of America (CIA) doesn't seem to agree with you. Pizza making is part of their curriculum.anyone who needs to go to culinary school ,to learn to make pizza, should keep a safe distance from a kitchen and its utensils
let's see:
1) dough
2) tomato sauce fresh or canned
3) Mozzarella
4) heat
tricky, very tricky
Professor AnnaC, PizzaD has a nice ring to it...To the OP sorry can't help with a pizza school but I can teach
i am fully aware that culinary schools offer pizza making as a course. i am just saying that nobody should need to attend. it is not exactly like making a space shuttle. pizza is easy pickins.
Looks good but you are missing Anchovies the secret ingredent enjoy.
mmmmm I love anchovies. Not too many people do. In the pizza shops I visit, they know me already. The reason they say is because I am one of the many few that order with the little fishy things!!!!
I love them too....amazing how many people not only don't like them, but are grossed out by them. Yum!
AE
I love anchovies in Caesar Salad dressing (like we had last night, a most yummy REAL Caesar with grilled chicken.)Ditto........love em on pizza....throw in some black olives......
<a href="http://www.flickr.com/photos/51418611@N05/6123620409/" title="i_love_anchovies_heart_t_shirt_sticker-p217382099249104647q0ou_400 by bocachica64, on Flickr"><img src="http://farm7.static.flickr.com/6088/6123620409_244d87751d.jpg" width="400" height="400" alt="i_love_anchovies_heart_t_shirt_sticker-p217382099249104647q0ou_400"></a>
<a href="http://www.flickr.com/photos/51418611@N05/6123631585/" title="2011_02_18-anchovies by bocachica64, on Flickr"><img src="http://farm7.static.flickr.com/6188/6123631585_fdbc2a7766.jpg" width="500" height="333" alt="2011_02_18-anchovies"></a>
I disagree. The reality is anyone can make mediocre pizza, but making good, NY style pizza is fairly skilled task and takes some time to get down. When I used to make it professionally, we used an 80qt mixer and the recipe called for 50 lbs of flour which yielded about 80 pounds of dough. After it was mixed the dough had to be portioned out and made into boulles and then it had to rest a least 10 hours before you could make pizza out of it and it worked best 24-48 hours after it was made. The edge is formed in part when you make the boulles and if this is not done well, you will not be able to stretch the dough out to the proper diameter and thickness. We could stretch out a one pound dough ball out to 18" and then we'd put a pound of high quality cheese on it that had been cubed to 1/2"--not shredded. We eventually went up to a 24" pizza and bit more dough once we got the proper sized wooden peel. Putting a 24" circle of dough about 1/8" thick into 800 degree stone oven with another pound or so ingredients on top isn't something you get a second chance on.
i have had some of the best pizza that bensonhurst, bay ridge, and howard beach has to offer. had pizza in chicago, and all along the eastern seaboard. pizza in canada, which has some good offerings. best pizza i ever had was made on a pizza stone in a charcoal barbecue that a buddy of mine made up in Larchmont, NY.
It wouldn't take a full course to teach just pizza, but to run a shop you still need the basics of maintaining an inventory, an equipment breakdown, hiring drivers and a cashier, calculating profit/loss(in pizza the cost of gas can make or break you), insurance (esp with drivers), and figuring out what the local demand is, marketing, etc etc.
I live in a collegetown with over 30 pizzarias. I only think of 3 as being any good and the best one I know is 10 miles out of town. The good NY Style ones are all owned and run by Italian families and use stone deck ovens--no exceptions.
Maybe it's where sweet sauce, bad cheese and corn on a pizza is taught...If there is a pizza school in the DR, nobody that sells pizza here ever attended it.