Nov 07, 2012
HK Cooking School: Neapolitan Pizza

Join us this Friday, November 9 at 7PM for a fun and informative tutorial on hand-making authentic NEAPOLITAN PIZZAS!

Who doesn’t love a great slice of pizza? Piping hot, cheesy, and tangy, pizza is now counted among the likes of iconic American comfort foods, such as creamy macaroni and cheese, crisp fried chicken, and fluffy buttermilk biscuits. Although there are many different types of pizza, and everyone has their personal favorite, in recent years, Neapolitan-style pizza has become the go-to style of pizza for chefs and serious home cooks interested in traditional recipes, quality ingredients, and artisanal food products.

Softer, fluffier, and smaller than your typical New York City slice, Neapolitan pizzas must conform to strict guidelines in order to be considered Neapolitan. According to the True Neapolitan Pizza Association, Neapolitan pizzas must be baked in a wood-fired, domed oven at 900°F for no more than 60 to 90 seconds. The dough has to be hand-kneaded instead of rolled with a pin or prepared by any mechanical means. And, the pizza must not exceed 35 centimeters in diameter or be more than a third of a centimeter thick at the center. The only two types of pizza that are considered true Neapolitans are the Marinara and Margherita pizzas. The Marinara is the oldest and has a topping of San Marzano tomatoes, oregano, garlic, extra virgin olive oil and usually fresh basil. The Margherita, is simply tomato sauce, Mozzarella di Bufala, fresh basil, and extra virgin olive oil.

Come on down to Haven’s Kitchen this Friday, November 9 at 7PM for a night of Neapolitan pizza making! Chef David Mawhinney will guide you as you create your own artfully charred pizzas, experiment with seasonal toppings & side dishes, and taste rustic wines from Naples. Join the legions of NYC chefs and enthusiastic home cooks who have mastered this ancient, pizza-making art!

Register for classes by calling 212-929-7900 or emailing classes@havenskitchen.com

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