Scenes from a Pizza-Making Class with Gerri Sarnataro at the Institute of Culinary Education

Some of the fresh ingredients and a peek at the pizza upskirt. If you've ever made pizza from scratch, you'll realize the importance of working with your hands. From forming the dough, to kneading it after it rises, to stretching it out on a peel, and finally topping it with ingredients—there's no doubt that the hands make it happen. Maybe it's the Italian in me, but ever since making pizza from start to finish, I want to make everything with my hands. No mixers, whisks, spatulas. This is the practice I (and about 15 others) learned at a Contemporary...

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7 Comments | Posted by Allison Hemler, October 28, 2008 at 9:45 AM
Tagged: classes, Gerri Sarnataro, Institute of Culinary Education, NYC