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Cooking with Rosetta
January 10 @ 8:00 am - 5:00 pm
If you’ve ever wanted to learn how to bake crisp, thin-crust pizzas as they do in Naples, this is the class to take.
We will knead the dough, go through the process of allowing the dough to rise twice, and then top and bake the pizzas.
We will start with the classic tomato and mozzarella pizza Margherita. Then you can make some of those mentioned on the menu or you can use your imagination to create your own from among the various toppings.
We’ll finish off with a sweet pizza topped with homemade fresh ricotta cream and seasonal fruit.
There will be extra dough for you to take home to bake your own pizza the next day, too!
Classic Pizza Margherita (Tomato sauce, mozzarella, basil)
Pizza con Patate (Sliced roasted potatoes with rosemary, onions, fontina, gorgonzola)
Pizza con Salsiccia e Broccoli di Rape (Homemade Calabrian sausage, broccoli raab, mozzarella and asiago)
Pizza con ‘Nduja (Calabrian spicy spreadable sausage, tomato sauce, red onions, mozzarella)
Pizza Dolce (dessert pizza topped with fresh ricotta cream, shaved almonds and fruit)
Please note that registration is done with Rosetta directly at this link.