day 2

Question 1

Dough

Answer 1

Caputo “00” Pizza Flour and
Cooks Natural Winter Wheat Flour
Water, Fresh yeast, salt

Question 2

Flour

Answer 2

00 is the finest ground of 1, 0, 00

Caputo family began in 1924

Question 3

Neapolitan

Answer 3

Wood fired pizza. We enhance ours using Cooks Natural Winter Yeast

Question 4

Proofing

Answer 4

process of yeast eating sugar in flour and letting of Carbon dioxide, causing the dough to rise. We change the recipe to account for time, humidity, temperature

Question 5

Pizza Sauce

Answer 5

DiNapoli raw ground tomatoes from Los Gatos harvested in a 14 hour period. fresh tasting. Salt, Olive oil, water

Question 6

Cooked sauce

Answer 6

Alta Cucina Tomatoes near Modesto.

Cooked at high heat for short period so it cooks just enough, yet retains bright acidity

Question 7

Cooked Sayce

Answer 7

Alta Cycina plum tomatoes, extra virgin olive oil, garlic, pepper, chili flake, fresh basil

Sometimes called Panna suace caused it’s used on panna pizza

Question 8

White Sauce

Answer 8

Amid of cheeses and cream is the base for Raab and Prosciutto pie. Ing. “mozzarella, caciocavalla”, or “panna, mozzarella”

Question 9

White sauce ing

Answer 9

mozzarella., cream, caciocavalla buttermilk whey salt

Question 10

Breadsticks (crissini)

Answer 10

La Cocina community kitchen in the mission

All purpose flour
Semolina 
Yeast
Water
Ex Vir Olive Oil

Question 11

Ovens

Answer 11

brick lined gas fired by Marsal and Sons from Lindenhurst, NY

700 °