Larger than life-- with a heart as big as a mountain and a passion for his dough like no other.
He talks so fast and is so full of great ideas that really one needs to take the class twice to have it all soak in. This session some friends came with me and we had our own little corner.
|kim, andrea, me and terry|
The reason we came to class was to learn the secrets of the perfect pizza dough-- for the roman style pizza al taglio from the master himself. With only three ingredients, they must all be of the highest quality. Gabriele told us of the "trinity" flour, water and yeast. But truly the secret ingredient is TIME.
Time to let the dough develop.
I usually hate pizza as it sits in my stomach for days after. That is the result of people rushing dough.
|my dough after 12 hour rising|
We used flour from Mulino Marino, Bonci's favorite, but where ever you are he suggested a stone ground organic flour for the best results.
|inspired pizza toppings- so untraditional|
With 14 students in the class, we made a ton of dough which then turned into a ton of pizza's, plus Gabriele had already also prepared a lot of dough to demonstrate different preparations with the dough, we even baked a whole chicken, a boneless rolled stuffed rabbit and whole artichokes.
|whole artichokes roasted in dough|
Between classes we did a morning market tour and lunch with Elizabeth Minchilli author of the great food APPS EAT ROME and EAT FLORENCE. We had a great day!
Our pizza crusts were like palettes for an artistic creation! Not only lovely to look at but made with fabulous seasonal ingredients- how can you go wrong!
Next, back to practicing my dough and will write-up my home experiments.
here is a link from one of the other classes I took with Bonci and another link.
My friend elizabeth did a video too from the first class we took together, which has the recipe if you want to try this at home.