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The event was a smashing success with many friends and family members enjoying hot Margheritas cooked and served by yours truly. Owner/chef Peppe Miele joined us for an al fresco pizza discussion and plans for future meetings of true pizza lovers! To see more photos of the event, taken by KamranV, click here.
Your host and chef presents a Pizza Margherita hot from the woodfire oven.
PREVIOUS POST PRIOR TO EVENT
I’ve been studying the true pizza for two years and am finally ready to make you a classic dish. By special arrangement with Antica Pizzeria in Marina del Rey, I can offer a handmade wood-fired Bonzai Margherita for just $10. Our first meeting will be June 6, from Noon to 1 PM — if I have enough customers who RSVP.
So let me know if you can make it!
Ever since visiting Capri and Napoli I have wanted to master the fine art of making a perfect pizza, like the ones which come from the place where pizza originated. Luckily, in Los Angeles we have Antica Pizzeria, the first restaurant in the United States to bear the seal of approval of the Verace Pizza Napoletana Association. Antica Pizzeria founder and owner Giuseppe (Peppe) Miele is the President of the North American Division of the association.
Mr. Bonzai and Joseppe
Here I am in uniform with Chef Joseppe, who recently took third place in Napoli’s international pizza making competition. I spent my first Sunday with Joseppe, making from scratch the dough for 60 pizzas, plus 22 pounds of fresh mozzarella. My first pizza, a Margherita with only tomato sauce, cheese and basil and fired in a 900 degree wood-burning oven, was presented to a discerning customer from Italy — and I passed the test.
Only those pizzerias which respect all the culinary traditions of the Neapolitan pizza are authorized to use the Verace Pizzaâ„¢ seal of approval. Verace Pizzaâ„¢ is an international non-profit organization dedicated to popularizing the Neapolitan pizza.
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