Second day was fantastic!! We used the dough that we made from the day before and practiced stretching it out. The dough is very soft and tears easily so it requires technique to stretch and put it on the baking sheet without putting a hole in it.
Gabriele Bonci showed us how to slow cook meats by wrapping them in pizza dough. He took chicken seasoned it and added redpeppers before pulling the dough up and around it.
The night continued with making pizza after pizza. After we all ate and drank wine there was still more pizza to eat than anyone would know what to do with.
Gabriele Bonci has a new book in Italian which may come available to the states. Fascinated by the mobile wood oven concept he signed the book for ‘To the most “Mad” pizza maker of the world’.
If you are in Rome for holiday this is a must do. Gabriele Bonci offers these classes often but you must reserve months ahead. This class is for both amateurs and professionals alike. Gabriele’s excitement and passion for pizza concluded by saying good bye with a huge Italian bear hug.
For information on attending one of his classes contact: firstname.lastname@example.org