Wednesday, May 6, 2009

Pizza: The Other American Pie

I've had my eye on the pizza making class at Zingerman's ever since we moved to Ann Arbor last October. But I didn't think that the cost to take the class fit into our budget. Geoff surprised me last month with two spots for tonight's class. It was a great class and worth every cent. Shelby (pictured here cutting Pizza Bianca) was our instructor. He was funny, helpful, and skilled. We learned how to make New York- and Chicago-style pizzas and Pizza Bianca, a simple Roman-style pizza. We tasted pizza, made our own dough to take home, and came home with four pizzas we made in class. My New York-style Pizza Margherita is pictured here. It's made with homemade crust and sauce, Bel Gioioso fresh mozzarella cheese, fresh basil, and a little bit of grated Parmigiano-Reggiano cheese. We put two deep dish pizzas in our deep freezer to save for dinners later this month and a couple of New York-style pizzas (Pizza Margherita) into the fridge to eat for dinner tomorrow night. We'll use the extra dough to make pizza with Caroline this weekend. Like most toddlers I know, Caroline loves pizza. And these days, she also loves the spinach we buy from Brines Farm at the Ann Arbor Farmers' Market on Saturdays. Fresh spinach on pizza? Sounds like the perfect spring topping to me.

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