An exciting experience on Italian Pizza with Italian Celebrity Chef Pasqualina at Palio at Resort World Sentosa Singapore
Margherita Neapolitan style pizza -
Mozzeralla de buffalo with basil leaves
Out from oven
Tomato paste & mozerella de buffalo
My creation - salami, cherry pomodoro, artichokes
Funghi
Done, extremely hot.
375 degree celcius for 4 mins
Rotate the pizza
Transfering to brick oven
Sheet out
Fermented doughs after 24 hours
Making dough by hand.
Water, sugar and yeast, follow by Italian 00 flour.
Add salt and extra virgin olive oil.
Chef introduction
The ingredients
Workshop began with nicely layed out recipe, apron and pizza toppings
