Pizza School In The Dominican Republic?

corecto

New member
Jun 18, 2003
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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 gorgon

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Sep 16, 2010
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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
 

the gorgon

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Sep 16, 2010
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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.
 

AnnaC

Gold
Jan 2, 2002
16,050
410
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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 ;)
 

yacht chef

Bronze
Sep 13, 2009
1,587
15
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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 .
 
May 29, 2006
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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.
 

AJL6767

New member
Apr 14, 2011
299
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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.
 

DMD53

New member
Jun 8, 2011
137
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You can flip it toss it and spin it and you can stir the hell out of it you can slice it spread it out but it all bakes down to is QUALITY ingridents gotta have taste.
 

cobraboy

Pro-Bono Demolition Hobbyist
Jul 24, 2004
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Pizza is one of those food groups where it's hard to get a bad one. I've had all sorts that are just excellent, from Chicago deep dish, Chicago stuffed (My ATF! Pizza uno rocks!), yummy, crispy NY style...to Casa CB throw-it-on square pizza:

 

Bronxboy

Moderator - Covid19 & Mars Venus
Jul 11, 2007
14,110
590
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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!!!!
 

AlterEgo

Administrator
Staff member
Jan 9, 2009
19,874
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Playa Najayo & South Jersey
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
 

rice&beans

Silver
May 16, 2010
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I love them too....amazing how many people not only don't like them, but are grossed out by them. Yum!

AE


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>
 

cobraboy

Pro-Bono Demolition Hobbyist
Jul 24, 2004
40,966
920
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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 love anchovies in Caesar Salad dressing (like we had last night, a most yummy REAL Caesar with grilled chicken.)

My fave pizza toppings, besides the crust and sauce:
Mozzerella cheese
Some cheddar or Colby cheese sprinkled on top
pepperoni
onion
green pepper
mushberries
bacon
Jimmy Dean bulk or thin-sliced italian sausage
black olives
tomatoes
oregano or italian seasoning

Pizza is a highly personal dish...
 

the gorgon

Platinum
Sep 16, 2010
33,997
77
0
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.

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.
 

windeguy

Platinum
Jul 10, 2004
33,108
1,287
113
If there is a pizza school in the DR, nobody that sells pizza here ever attended it.