Baking with the Hungry Ghost: Pizza with Nonno

Yes, my grandkids call me Nonno, and yes, everybody loves (good) pizza. My approach is to try different kinds of flour besides the standard OO. We’ll blend semolina and Ground Up Grains’ Bolted Pizza Flour, as well as some spelt and khorasan. Ever put fennel seeds right in the dough? Or rosemary leaves? How about some truffle oil on top? We’ll be mixing dough together, including natural leavening and discussing fermentation, hydration and dough management. Sauces, simple ingredients, combinations (including a sweet dessert one) plus the pros and cons of high temp ovens, pizza stones and various backyard gas and wood-fired models. Bring an appetite and an insulated freezer bag for taking dough home.