Makein' a Pizza a Pie a

Pizza a la Michelle

Ana found this class at Pizza a Casa in the LES (http://pizzaacasa.com/Home.html) taught by Mark Bello and two other really nice helpers. Also accompanying us in the student section was another youngish couple, 3 (I'm assuming) retirees form Flo'da, a brother duo, and a pair of middle age Asian ladies aka Ana and I in 25 years.

Ana and I both showed up hungry, which at first seemed like a bad situation because all they to nibble on was yeast and flour, but ended up ok because we left with EIGHT PIZZAS. EIGHT. Like Jon and Kate + 8 EIGHT. Pizza for days.

So basically we did everything from making the dough, to rolling out the crust, to mix and matching our own toppings, to shoving and removing the pizza from the oven. Super fun!

Check out time lapse of pizza making: 

Ana and I ended up making a bunch of weird (but tasty) combinations - brussle sprouts with procuitto and balsamic vinegar, potato and mozzerla white pie, ricotta with lemon and sundried tomato. All were weird ameoba shaped.

Here's Ana werkin her first lump of dough. Girlfriend is stoooooked.

Baller shot caller. This is what 5 hours of a pizza class can do for you. But not really because I ended up dropping it on the floor. #behindthescenesinfo





Graduation photo

 Although champion eaters, Ana and I are in no position to house 8 pizzas on our own so we brought it over to the Mike/Alex Vessels/Sir Rhodes/ITP work space which is in this awesome SILO! Like a round container thing you usually put wheat (wheat?) in. We figured 3-6 boys would be of great help to consume these things.

In case you ever wondered what 8 pizzas in a silo work space looked like. (This is it)



To the Silo!