Pizza Making Class

Hola mis amigos!  I am writing to share my pizza making class information.  This class was hard because it was 99% in Spanish.  When I left I was so tired from trying to concentrate and understand not only the cooking instructions but the side conversations going on between all the ladies.  The lady that taught it is from Italy but she’d forget to say it in English as well so I didn’t want to keep reminding her.  I would just nudge my friend to get her to translate for me.

She gave us recipes for a fast dough and a slow dough.  She was making pizza and foccacia and made us pizzas with cheese, onion, zucchini and onion, bacon and zucchini, and olives.  I liked all of them and the cheese was the only one with sauce.  They were very light as far as ingredients.  The main job was preparing the dough and she said she does it the night before and she freezes a lot of it as well.

I know I won’t try it here because I have basically no kitchen utensils, bowls, measuring cups, etc. but I will when I get home.  Also, my stove is terrible.  I’ve made brownies and cookies for our conserjes (doormen) and each time they come out with the uncooked dough in the middle and hard on the outside.  Now, I LOVE my brownie dough but I didn’t want to assume everybody does and I don’t know what Chileans like.  (No comment Becky Flora :-)

A few  tips I learned.  One is she doesn’t let the yeast

the dough was quite wet
the dough was quite wet

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Focaccia dough with lots of olive oil on it before cooking
Focaccia dough with lots of olive oil on it before cooking
The first pizza was cheese
The first pizza was cheese

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and the salt touch by themselves.  She divided the water amount and put the yeast in the water, stirred it,  and then added it to the flour.  Then she took the remaining water and added the salt to it and added it to the dough.  She said it doesn’t work as well if you mix them together.  The second tip is that when you knead your dough use semolina flour on the counter and don’t sprinkle it on top of the dough.  Just continue to put more on the counter as needed.  Also, she used a lot of olive oil.  She would let the dough sit for a while in her kitchen and bring it back in to the room with us as she put the toppings on.  She would add the oil and then pour water on top of the dough.  Lastly, she said to not rush the process.  Take your time and let the dough rest between times that you’re kneeding it.  My pictures are not that clear but I have a few.

I enjoy all the activities I do but mainly because I get to meet so many different people.  This class consisted of 2 American, 2 Peruvians, 2 Chileans, 1 Columbian, and 1 Italian.  We are really all very much alike.  Think that is definitely one trait my parents have given me!  Here are a few picture of the ladies.

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I have 3 weeks until I get back home.  We should know in the next week or 2 if our farm project is going to work out.  We knew it would take more time than the States but it has been a real learning experience.  I think Kent is working on this project along with his PhD reading almost as much as he did in New York!

I’ll write soon.  Chao!

 

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