The Classics: Pizza Dough and Sauce with Fiorella’s
This morning the how2heroes crew ventured to Newton, MA, to visit Remon Karian of Fiorella’s to be schooled in the art of pizza making (you may remember Remon’s delicious Osso Bucco Milanese recipe from a few months back). Remon laid out the basics for a crispy-on-the-outside, chewy-on-the-inside pizza dough and simple tomato sauce. He showed techniques for stretching the dough, and gave the pizza the ol’ toss in the air (Remon claims that “it makes the pizza taste better”)!
Remon Karian of Fiorella's restaurant teaches dough-stretching techniques
Remon Karian demonstrated the upper body workout one can receive when kneading the pizza dough by hand, as opposed to using the dough hook attachment in a stand mixer. Don’t have a fancy wood-fire oven like Fiorella’s? Remon stresses the importance of using a pizza stone for baking, as a sheet pan or pizza round doesn’t properly allow the bottom of the crust to crisp. If you do not have a pizza stone, lower the oven temperature and raise the cooking time.
Remon Karian and his delicious brick oven pizzas
We had a fantastic time with Remon Karian – our office appreciated the leftovers! While waiting for these videos to go live, check out our fabulous selection of pizzas – Grilled Pizza by our own Jason Bacon, Reuben Flatbread Pizza by Rebecca Newell of the Beehive, and Pizza Topping & Baking Tips from Chris Parachini of Roberta’s Pizza in Brooklyn, NY. You can finish with a sweet dessert pizza- Jennifer Vieira’s Sugar Cookie & Fruit Pizza.
