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!
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