Page 1 of 3 123 LastLast
Results 1 to 10 of 26
  1. #1
    Regular
    Join Date
    Jun 2003
    Posts
    51
    Post Thanks / Like

    Question Pizza School In The Dominican Republic?

    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.

  2. #2
    Platinum
    Join Date
    Sep 2010
    Posts
    33,897
    Post Thanks / Like

    Default

    Quote Originally Posted by corecto View Post
    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.
    anyone who needs to go to culinary school ,to learn to make pizza, should keep a safe distance from a kitchen and its utensils

  3. Likes yacht chef liked this post
  4. #3
    Bronze
    Join Date
    Oct 2009
    Posts
    1,519
    Post Thanks / Like

    Default

    Quote Originally Posted by the gorgon View Post
    anyone who needs to go to culinary school ,to learn to make pizza, should keep a safe distance from a kitchen and its utensils
    The Culinary institute of America (CIA) doesn't seem to agree with you. Pizza making is part of their curriculum.
    Caterina de' Medici Lunch Menu-The Culinary Institute of America

  5. #4
    Platinum
    Join Date
    Sep 2010
    Posts
    33,897
    Post Thanks / Like

    Default

    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.

  6. #5
    Platinum
    Join Date
    Jan 2002
    Posts
    16,409
    Post Thanks / Like

    Default

    Quote Originally Posted by Biggus Dickus View Post
    let's see:
    1) dough
    2) tomato sauce fresh or canned
    3) Mozzarella
    4) heat

    tricky, very tricky
    Well you might want to learn how to make your own dough when running a pizza shop not to mention your own sauce from scratch or you may as well get yourself a frozen pizza and bake.

    And it's bake not heat, you heat something already made and bake pizza.

    From me, an Italian who has made pizza or two from scratch.

    To the OP sorry can't help with a pizza school but I can teach

  7. Likes cobraboy, Bronxboy, AlterEgo, DRob liked this post
  8. #6
    Platinum
    Join Date
    Jul 2004
    Posts
    36,910
    Post Thanks / Like

    Default

    Quote Originally Posted by AnnaC View Post
    To the OP sorry can't help with a pizza school but I can teach
    Professor AnnaC, PizzaD has a nice ring to it...

  9. Likes Bronxboy, AnnaC, DRob liked this post
  10. #7
    Bronze
    Join Date
    Sep 2009
    Posts
    1,535
    Post Thanks / Like

    Default

    I was not shown aneything about pizza in johinson & wales. If you can cook making basick dow and tomato sauce should not be to hard or get a book . About the school hill billey told me that that his school has a cullinary program .

  11. #8
    Regular
    Join Date
    Apr 2011
    Posts
    295
    Post Thanks / Like

    Default

    You can find instructions on making pizza on the internet.

  12. #9
    Gold
    Join Date
    May 2006
    Posts
    9,821
    Post Thanks / Like

    Default

    Quote Originally Posted by the gorgon View Post
    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.
    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.

    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.

  13. #10
    Regular
    Join Date
    Apr 2011
    Posts
    295
    Post Thanks / Like

    Default

    The stone ovens make the crust crispier, and dont burn the cheese.Im a brooklyn guy and have lived with NYC pizza all my life.

Page 1 of 3 123 LastLast

Bookmarks

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •