You may not know that I have been teaching pizza making classes for over 10 years and I’m often asked why I would share my extensive knowledge about the art and craft of pizza making. Well, initially it started with people buying my pizza dough. Then people started calling the store to ask how to hand stretch it and bake it at home - which is challenging to describe over a phone, never mind in the middle of a busy supper rush! Naturally, it evolved into pizza making classes, both private and with the city of Winnipeg's Leisure guide. As it turns out, I've found a similar passion for a great pizza from these kindred spirits and over the years I’ve come up with several reasons for sharing my extensive knowledge...
A passionate home pizza chef is rarely concerned with how much the ingredients cost, or how much time it takes to make it, they are solely concerned with the best quality and taste.
A home pizza chef...
... stocks their kitchen pantry with the same simple ingredients that you would find/have found in their grandmothers’ kitchens.
... won’t use fake or imitation cheeses – unless there is a dietary restriction. And even when there is a dietary consideration, you will never find a home pizza chef who searches out the cheapest non-dairy imitation cheese, rather they are looking for one made with good ingredients that anyone can pronounce. And one that they find appealing in taste and baking consistency.
...will never try to make a pizza for $1. 50* [*in the pizza industry the average $5 pizza actually contains $1.50 worth of ingredients – and that includes the highly colourful logo’d cardboard box – the most expensive “ingredient” for a $5 pizza.]
...discerns true quality ingredients over marketing slogans. A home pizza chef is concerned with how their body and their loved ones bodies digest the food that they have so lovingly made. They see the ‘you are what you eat’ connection with the quality of the food they choose to nourish their bodies and of their loved ones.
...rarely refer to us as expensive. They realize that the time and hard earned money they spend shopping for premium ingredients, cleaning, prepping, and baking up of those ingredients and then cleaning up after the meal is a labour of love whereas a business that strives to meet the same excellence pays its team each step of that process.
We’d thought it’d be fun to see your creations, so home pizza chefs –especially those who start off with a Diana’s Cucina dough ball, we’d love to see what you’re making – please post a pic to our Instagram page and share what kind of dough you used, and what’s on your pizza creation – each month my team and I will vote on our favourites and the winner will win a special Diana’s home pizza chef prize!