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Backyard Pizza Pie

Learn how to make truly authentic Neapolitan pizza at home, whether in portable, backyard, high temperature (800 to 900 degrees) wood or gas-fired ovens or in your regular kitchen oven, while you sip wine and munch on an Italian appetizer in Frank Bosketti’s back yard. You will learn to prepare outdoor ovens, make and manage the wood fire and/or lighting, and manage the gas oven. Then you will make your own dough from scratch, knead it, shape it, and prepare toppings to make Marinara, Margherita, and Soppressata and Sweet/Hot Cherry Pepper pizzas. You will also learn the tools and techniques to place, bake, rotate, and extract the pizza from the oven for a perfectly cooked pizza (in less than 2 minutes for outdoor ovens!). Relax and enjoy your own pizza masterpiece, then take home recipes for the dough, topping, and appetizer. Bring your apron and appetite.

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