The best cooking class ever

Last night was the pizza class at Enrico Biscotti company in the Strip. We started with introductions, house-made red wine, appetizers, salads, and pasta with meatballs around a big table.

Then Larry took us through his entertaining version of the chemistry (millions of yeast cells eating sugar and having sex) and history of bread-making (starting with the Egyptians, then hot Greek girls making big beautiful loaves resembling Demeter's breasts, followed by hot southern Italian girls picking weeds (herbs) to make the mouldy wheat taste better, and finally Regina Margharita is presented with the first pica margarita at the port of Naples).

Then we proceeded to the kitchen where we watched a pizza dough-making demo complete with tips on the best ingredients and techniques for getting an even thin crust with no holes. We then worked our own dough balls into beautiful thin crusts, topped them, and baked them in the blazing hot wood-fired stone oven. In the meantime lots of sweets came out of the bakery for sampling. You don't go home hungry!