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Posts Tagged ‘Pizza del Papa’

A couple of weeks ago we were invited to Famoso Neapolitan Pizzeria for an event featuring the world acclaimed pizza chef Roberto Caporuscio from New York City. Famoso’s Chef Don Letendre has been spending time with Roberto for the last little while to learn some pizza-making tips from the master. During Roberto’s visit to Vancouver, Famoso decided to host this special event where Roberto prepares an exclusive three-course meal for the guests.

Famoso's founders Jason Allard & Justin Lussier, Don Letendre, MC of the evening, Roberto Caporuscio

Famoso’s founders Jason Allard & Justin Lussier, Don Letendre, MC of the evening, Roberto Caporuscio

Food

The evening started with a demonstration by Roberto on making pizzas. The dough is made of (very little) fresh yeast, water, Caputo “00” flour (highly-refined, low gluten flour imported from Italy) and a pinch of salt. That’s it. And because there’s very little yeast, it takes about 8-10 hour to proof, and the crust would end up to be much softer than other pizza crusts. The dough is being made into dough balls like mozzarella balls, and also has the soft, spongy texture of mozzarella balls. The kneading and stretching of the dough is quite a delicate process, bringing in air to the crust.

First, we had Piccolo Morso. It’s like bruschetta with prawn, peppers, onions and spinach on crostini. It’s a small bite but a good way to start our meal. (more…)

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