A few weeks ago, I was invited to join Babbo in the Seaport for a Neapolitan pizza making class, led by their Executive Chef Mario LaPosta. While I’m not a complete pizza-making novice, I always enjoy learning from the pros and meeting other pizza lovers like myself. The complimentary fried dough, prosciutto, and prosecco certainly were a treat as well.
During the class, Chef Mario went over what makes Neapolitan pizza special, and how Babbo ensures that theirs are as great as possible. One fun fact was that instead of shipping tomatoes over from Italy, Babbo actually uses tomatoes grown by Chris Bianco, of Pizzeria Bianco fame. I loved seeing another example how close the pizza community works together to innovate and collaborate.
After Chef Mario’s lesson was over, it was our turn to put our pizza making skills to the test. Using Babbo’s handmade dough and wood fired oven was an absolute blast. I learned that to finish the pizzas off, the chefs “dome” the pizzas by using the peel to raise the pizza up towards the top of the oven, which is very similar to when I turn the broiler on to finish a pizza at home.
After the pizzas were done baking, we got to enjoy the results of our hard work back at the bar. Needless to say, they were delicious. Pizza always tastes a little special when you make it yourself, and obviously that is especially true when you’re using top of the line ingredients and an actual pizza oven. As a bonus, Chef Mario sent us all home with some of Babbo’s dough so that we could make more pizzas at home!
I definitely recommend Babbo’s pizza making classes- they’re super fun and would make a great gift or private party idea for the pizza nerd in your life.
You can keep up to date with Babbo’s upcoming events here.
Complimentary prosciutto & mortadella.
The toppings we were working with.
Fried dough bites – soooo good!
Me and the pizza I made. My apron was a hit. 🙂
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