One thing that New Yorkers love to brag about is their ability to find a great slice of thin crust pizza. On "Morning Living," Kim and Betsy spoke to Mark Bello, the chef and owner of Pizza A Casa, which not only sells equipment for you to make great pies at home, but also teaches classes in the art of making pizza!
Mark was nice enough to share a few recipes with us, including a pie you can make for breakfast! Mark says one of the keys to making amazing pizza is to make sure your dough follows exact measurements but not to worry about exact timing on cooking (he says you know when the pizza done in the oven, "when it's done") and to remember sometimes "less is more!" when you are topping your pie. We hope you try these recipes at home, and if you do, drop us a line at morningliving@marthastewart.com and tell us how it went!
From: Katharine Thomas | 4/21/10 at 5:24 pm
Mark's pizzas are the best! He's a master at this and KNOWS what he's talking about. I've enjoyed (over enjoyed) many a multi-course meal with every course a new and exciting pizza to swoon over. Must go...salivating now.
From: Michael Komarnitsky | 4/21/10 at 6:00 pm
My advice on the potato rosemary - slice them VERY VERY thin. The lighter the better. MM... super good.
I just want to call out too that I took a class from Mark, and it was the BEST cooking class I've ever taken. It was super fun, very simple, and most importantly, I am ACTUALLY USING what I learned from Mark.
What I mean is that I've taken other cooking classes from schools, but the recipes were too complicated and I never used them. But with Pizza... well, let's just say the wife and I have eaten homemade pizza 3 times in the last 2 weeks and will probably make them again this weekend.
From: Louis Coluccio | 4/21/10 at 6:02 pm
Mark is a great teacher and his classes are entertaining as well as educational. Highly recommended.
From: Nell Reid | 4/22/10 at 1:47 pm
Mark's pizzas are THE BEST! His passion about pizza and about the amazing ingredients he uses is totally contagious - that is what makes him such a great teacher. I can't wait to take another class!
From: Marcy Erhard | 4/25/10 at 3:38 am
I can't WAIT to take a class(es). This place just opened on my street -- I'm so lucky! Glad to hear the great reviews. Thanks for posting!
From: Lisa Moberly | 4/26/10 at 6:50 pm
I didn't see the dough recipe. Did he share his dough recipe also?