Do you like pizza? Who doesn’t? The real question is, what kind of pizza do you like? Thin crusts, deep dish, Sicilian, smothered in tomato sauce or swirled intermittently throughout, the variations are endless; and yet, who doesn’t like authentic Italian pizza? You know the kind… Neapolitan or Roman pizzeria style: thin crusts textured with smokey, crispy edges and yet structured enough to give a doughy bite, dressed delicately with fresh ingredients so as not to let the slice sag as it goes from plate to lips. It’s hard to find a naysayer and it’s even harder to replicate.
But Marc Vetri’s establishment Osteria won’t let that be for long. Tonight, Osteria’s own Executive Chef (and one-third owner) Jeff Michaud will hold a hands-on pizza making class, revealing recipes and techniques to create DIY delectable pies at home. If anyone is going to teach you how to form a savory round, Michaud is ideal. He’s been kneading, tossing and firing pies since he was 13 in New Hampshire, working his way up in the biz across the states to Executive Sous Chef before deciding to beef up his skills in Bergamo, Italy. The class starts at 6:30pm tonight and runs a whopping-but-probably-worth-it $150 per person; reservations are required and space is limited.
Hands-On Pizza Making Class: Osteria, 640 North Broad Street. 215-763-0920
[Photo via Osteria's website.]
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