Chris & Assunta Corpora owners of Abbracci Bakery and Cafe we’re kind enough to spend an afternoon in the school garden teaching us how to make quality pizza dough, pesto, sauce and grilled pizza. The students prepared tomatoes for sauce, picked lots of herbs, garlic, edible flowers and onions while the grills and prep tables were set up in the garden.
Assunta explained how to use the proper pizza equipment like the board and peel she shows here. It was interesting to hear the history and reasons behind many of the ingredients used in different styles of pizza. So now we know why we use so much basil…to cut the acid of the tomato in our sauce.
Chris tosses a pie for made with a quick acting yeast. He cooked pies on the grill for 95 students in about 12 minutes whle Assunta and I cut the pies as fast as possible. The trick is to get the grill really hot and stay right with it.