I can’t believe how fast this semester just came and went. I leave on Saturday (I have 2 full days left in this amazing city) to return the United States. This has been a semester unlike even my wildest dreams. I can’t even begin to describe how amazing it was. I met some of the most amazing, memorable people, ate some of the most delicious meals, visited 5 amazingly different countries and went to even more cities. I experienced culture and immersed myself in it and definitely grew as a person. I can’t wait to come back to Florence and to Europe in general. It’s really sad, though, to think that I really have no idea when the next time I’ll be anywhere near Florence will be. This has been my home for the past four months, and the most beautiful, perfect home I could have ever asked for.
Well, enough of that…on to the good stuff, PIZZA! We made it in my last class of my favorite class here, Italian Vegetarian Cooking. (yes, that’s a real class..my life is awesome) I love the group of girls in it and our teacher is hysterical and so cute. This recipe serves about 4 people.
- 500g hard flour
- 20g extra virgin olive oil
- 10g salt
- 10g brewer’s yeast (fresh yeast)
- 250g water
- toppings as needed
- melt yeast in water that is lukewarm from the stovetop, let it sit until there is a froth on top
- put the flour in a bowl and make a well in it
- add the yeast-water mixture in thirds, mixing after each addition. With the second addition, add the oil.
- knead the dough until it is smooth
- allow the dough to rise for about an hour
- roll out pieces of the dough to desired size and thickness (traditionally in Tuscany, the crust is thinner)
- dress with whatever toppings you’d like! We used tomato sauce, mozzarella, green olives, sauteed bell peppers…be creative!
- bake in a preheated oven at 230 degrees Celcius