Pizza Masterclass with Chef Theo at the Hilton Mayur Vihar
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I love to bake, but somehow I do not call myself a baker. I do find find baking therapeutic, and like to bake my breads once in a while. So when I got invitation for a pizza making master class with Chef Theodore Rudiferia, I did not want to miss that so off I went with Ruchira and Sushmita at Hilton, Mayur Vihar.
Chef Theo started with telling us few things about history of pizza and how he could not bring him to relate to thick and fluffy pan pizza’s. He says, back home he had only known thin crust fine pizza which necessarily do not come with overload of cheese.
Though I love thin crust pizza, but once in a while a carb overload with pan pizza {may not be an authentic thing} never fails to please me as well 
A very passionate man who clearly loves the way he makes his pizza and does not want to compromise in any way he creates his pizza {No he won’t delay any process for a minute and not even for a photo}.
He told us why he always prefers fresh yeast over instant/dried one because fresh yeast is so much more easy and faster to work with and one can mix it directly with dry ingredients and it’s activated instantly, where as dry yeast needs to be activated before using it.
He made some dough and kept it aside for later use and started work with already proved dough and its bliss to watch him rolling the
base for pizza.
base for pizza.
As I said before he is very passionate about the pizza he bakes he goes on to tell us about using freshly made pizza sauce {made with select
red ripe tomatoes} over the commercially available pizza sauce and just by tasting bit of it one could clearly mark the difference. I too have always believed in making my own sauce for pizza and pasta, in fact its one of the foods whichare almost always there in my fridge.
I have always used my veggies like mushrooms, onion bell peppers raw, but Chef Theo told us it’s always better to use partially
cooked/prepared vegetables and meats for your pizza.
cooked/prepared vegetables and meats for your pizza.
There were five types of pizza on menu for that day. Grilled aubergine, bell peppers, pickled onions topped with fresh buffalo mozzarella…heavenly!
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Five things which I picked from Chef Theo
Roll your pizza without much pressure, not too thin and not too thick, Use really hot oven if you are topping your base raw and if you are baking pizza in home oven, he insists you just flash bake it for a minute or two as home ovens do not reach to very high temperatures as commercial pizza
ovens. |
One more of his secret of stringy pizza is mix of mozzarella
and scarmoza. Its really stringy isn’t it
.
and scarmoza. Its really stringy isn’t it
.
One more highlight of the class The Gourmet Jar lady Apekhsa Jain got us jar of Plum contereau jam which was gone within two days .
Want to read more about this pizza making class head over to
My unfinished Life
by Sushmita, The
great Cookaroo by Ruchira, The Culinary Storm by Charis, Crazy over desserts by
Nachiketa, and Sangeeta.
My unfinished Life
by Sushmita, The
great Cookaroo by Ruchira, The Culinary Storm by Charis, Crazy over desserts by
Nachiketa, and Sangeeta.
Yum yum …
Look at that cheese string !
When can I come over for some home baked pizza.
Looks like a lot of fun! I love pizzas and bake them at home often
A good article and the observation quite good it seems you were enjoying to the hilt
It looked like a super fun and yummy event. Love pizza and we bake it quite often too