{"id":2236,"date":"2018-03-19T23:00:10","date_gmt":"2018-03-20T03:00:10","guid":{"rendered":"http:\/\/blog.margotspizza.com\/?p=2236"},"modified":"2018-05-10T16:04:14","modified_gmt":"2018-05-10T20:04:14","slug":"making-pizza-at-home-workshop","status":"publish","type":"post","link":"https:\/\/margotspizza.com\/blog\/2018\/03\/19\/making-pizza-at-home-workshop\/","title":{"rendered":"So I taught a private pizzamaking-at-home class"},"content":{"rendered":"
\"Plain
This plain pie was inspired by Di Fara Pizza. It’s got a mix of fresh and low-moisture mozzarella, plenty of aged cheese, and all of that dairy melds into a molten orange pool atop the crust.<\/figcaption><\/figure>\n

Last Friday I taught a one-off home-pizzamaking workshop for a group of five\u2014a dad, his two sons, their uncle\/The Dad\u2019s brother, and a friend of the family. Here are two pizzas I had a chance to snap pictures of.<\/p>\n

The plain pie is a Di Fara\u2013inspired pizza with a blend of regular \u201clow-moisture\u201d mozzarella and fresh cow\u2019s milk mozzarella (fior di latte). Instead of Di Fara Pizza, Midwood, Brooklyn<\/a> usual grana padano, we used Parmigiano Reggiano. Where\u2019s the basil, you say? Let me tell you\u2026<\/p>\n

In this photo, the pizza is sitting on the countertop to my right. At some point, I turned and was talking to the group to my left, likely blabbing about pre- and post-oven toppings and\/or condiments. I turn back to my right and see the younger of the sons, an early high-schooler, start moving in on the pizza with kitchen shears and basil in hand like he\u2019s Dom DeMarco himself<\/a>.<\/p>\n

People, let me tell you, at that moment, I couldn\u2019t have been any prouder of any young person who wasn\u2019t my own daughter.<\/p>\n

\u201cHave you been to Di Fara?!?\u201d<\/p>\n

He nods.<\/p>\n

\u201cSo I\u2019m dealing with some folks who know their stuff.\u201d<\/p>\n

\u201cYeah,\u201d says The Dad. \u201cWe\u2019re all big on pizza.\u201d<\/p>\n

Which, yeah. Of course. Who hires someone to teach them to make it at home who ISN\u2019T into pizza? Duh.<\/p>\n

\"White
Franny’s in Park Slope, Brooklyn, closed more than a year ago. One of its most popular pies was its white clam pizza, made with an oniony clam juice cream, red pepper flakes, and parsley.<\/figcaption><\/figure>\n

The second pizza is a white clam pie \u00e0 la Franny\u2019s (RIP). I made the dough, but this was stretched, topped, and launched by the \u201cstudents.\u201d Not only that, but The Dad prepped the clams and clam cream sauce per this recipe on Serious Eats<\/a>. And either I\u2019m deluding myself, but I think if I told you that that pie came from some joint in New Haven, you\u2019d believe me. Heck, I know I\u2019d believe it!<\/p>\n

And, oh, man. That clam pie was good. Well, until next post, folks, hastalapizza ??\u270c<\/p>\n","protected":false},"excerpt":{"rendered":"

Last Friday I taught a one-off home-pizzamaking workshop for a group of five\u2014a dad, his two sons, their uncle\/The Dad\u2019s brother, and a friend of the family. Here are two pizzas I had a chance to snap pictures of. The plain pie is a Di Fara\u2013inspired pizza with a blend of regular \u201clow-moisture\u201d mozzarella and … Continue reading So I taught a private pizzamaking-at-home class<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":2660,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[19,22],"tags":[52,58,71,163,164],"class_list":["post-2236","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blah-blah-blah","category-homemade-pizza","tag-clam-pizza","tag-di-fara","tag-frannys","tag-pizza-workshops","tag-pizzamaking"],"aioseo_notices":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/margotspizza.com\/blog\/wp-content\/uploads\/2018\/05\/clam-pie-home-pizza-workshop-1-2000x1500-1.jpg?fit=2000%2C1500&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/p9SPdW-A4","jetpack-related-posts":[{"id":2402,"url":"https:\/\/margotspizza.com\/blog\/2018\/04\/02\/hello-di-fara-its-been-a-while\/","url_meta":{"origin":2236,"position":0},"title":"Hello, Di Fara. It’s been a while\u2026","author":"Adam Kuban","date":"April 2, 2018","format":false,"excerpt":"In which yours truly visits Di Fara after many months, if not years, and discovers they are doing a handful of things differently\u2014including an efficient system for ordering.","rel":"","context":"In "Other People's Pizza"","block_context":{"text":"Other People's Pizza","link":"https:\/\/margotspizza.com\/blog\/category\/other-peoples-pizza\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/margotspizza.com\/blog\/wp-content\/uploads\/2018\/05\/img_3140.jpg?fit=959%2C1200&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/margotspizza.com\/blog\/wp-content\/uploads\/2018\/05\/img_3140.jpg?fit=959%2C1200&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/margotspizza.com\/blog\/wp-content\/uploads\/2018\/05\/img_3140.jpg?fit=959%2C1200&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/margotspizza.com\/blog\/wp-content\/uploads\/2018\/05\/img_3140.jpg?fit=959%2C1200&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":1137,"url":"https:\/\/margotspizza.com\/blog\/2013\/03\/18\/motorino-nyc-best-lunchtime-special-prix-fixe-pizza-and-salad-meal\/","url_meta":{"origin":2236,"position":1},"title":"NYC’s best lunchtime pizza special: Motorino’s prix fixe pizza-and-salad meal","author":"Adam Kuban","date":"March 18, 2013","format":false,"excerpt":"Did you know you can get some of the best pizza in NYC (and therefore THE WORLD) for a mere twelve bucks? 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