Posted by Adam Kuban, September 11, 2006 at 4:08 PM
Yo yo yo, New Yorkers. You might know Sullivan Street Bakery. You might know its delicious pizzas. You might not know how to make them.
Oh, but things could be different. Things could be better. You could learn how to make them.
How, you ask? Well, Sullivan Street is holding pizza-making classes, taught by bakery owner Jim Lahey. On the syllabus: Roman-style rectangular pizzas, as well as pizza bianca alla Romana, a six-foot flatbread seasoned with olive oil, coarse sea salt, and rosemary. The class is largely hands-on, with each student making dough and a pizza.
SULLIVAN STREET BAKERY PIZZA CLASS Where: Sullivan Street Bakery, Hell's Kitchen, 533 West 47th Street (b/n Tenth and Eleventh avenues) [map] When: Sunday, October 8, 5 to 8 p.m. or Sunday, October 22, 5 to 8 p.m. Cost: $150 per student Registration: Dial 646-442-2398 or email colleen [at] sullivanstreetbakery [dot] com
LOLZ. So true. I suppose the pizzeria has an economy of scale going on here. I find I don't make pizza as much as I used to, opting instead for delivery. Need to remedy that as soon as it gets a little cooler outside. (My apartment is too small and gets too hot when the oven's on with temps of more than 50 degrees outside.) --Adam
Tien: Yeah. It's a bit of a chore. Are you mixing by hand or mixer/food processor? I don't think I'd ever want to mix by hand. I use a Kitchen Aid stand mixer, which really helps, but I'm still not great at dough. I've never been completely satisfied with any I've made. Coupled with the fact that I have a crazy tiny "kitchen," making pizza is something, sadly, I don't do too much of anymore. --Adam
Hi, again! I go the Sullivan St Bakery at least once a week as there is one about a five minute walk from my job downtown. Anyhoo, they are now called Grandstreet Daisy Bakery or some bullshit name like that. The good thing is that the pizza hasn't changed, and even better, the pizza bianca is still $1. Where on earth can you get anything for a $1 anymore? It's a huge slice, with just the right sprinkling of salt, rosemary and olive oil. YUM! Oh, and I have a tiny kitchen too. I also have never been 100% satisfied with my creations. The dough part works out OK, I have a KA as well, but it's missing that huge oven taste that pizzerias have. Maybe when I'm rich some day I'll build me a brick oven in my backyard-to-be. Ilana
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Yo yo yo, New Yorkers. You might know Sullivan Street Bakery. You might know its delicious pizzas. You might not know how to make them.
5 Comments:
Teach a man to make a pizza, he eats pizza for a lifetime. Teach a man to call for delivery, it seems somehow cheaper and easier.
Slice Brian Preston-Campbell at 11:51PM on 09/11/06
LOLZ. So true. I suppose the pizzeria has an economy of scale going on here. I find I don't make pizza as much as I used to, opting instead for delivery. Need to remedy that as soon as it gets a little cooler outside. (My apartment is too small and gets too hot when the oven's on with temps of more than 50 degrees outside.) --Adam
Adam Kuban at 12:06AM on 09/12/06
the dough is just such a pain to make.
Slice tien at 3:37PM on 09/15/06
Tien: Yeah. It's a bit of a chore. Are you mixing by hand or mixer/food processor? I don't think I'd ever want to mix by hand. I use a Kitchen Aid stand mixer, which really helps, but I'm still not great at dough. I've never been completely satisfied with any I've made. Coupled with the fact that I have a crazy tiny "kitchen," making pizza is something, sadly, I don't do too much of anymore. --Adam
Adam Kuban at 3:48PM on 09/15/06
Hi, again! I go the Sullivan St Bakery at least once a week as there is one about a five minute walk from my job downtown. Anyhoo, they are now called Grandstreet Daisy Bakery or some bullshit name like that. The good thing is that the pizza hasn't changed, and even better, the pizza bianca is still $1. Where on earth can you get anything for a $1 anymore? It's a huge slice, with just the right sprinkling of salt, rosemary and olive oil. YUM! Oh, and I have a tiny kitchen too. I also have never been 100% satisfied with my creations. The dough part works out OK, I have a KA as well, but it's missing that huge oven taste that pizzerias have. Maybe when I'm rich some day I'll build me a brick oven in my backyard-to-be. Ilana
Slice ilana at 9:29PM on 10/06/06