— Melissa Bryant

I'm the granddaughter of a Pola from Southern Italy and I grew up in my grandfather's Italian kitchen. And I think that I learned to make pizza when I was around four years old. And that's one of the reasons why Rouxbe was so attractive to me before I joined as a student, because I always felt this magnetic, magnetic feeling to working in a kitchen. So back to the pizza. This is a non yeast dough. So if you're in a hurry and you want to make something totally delicious, these pizzas will be the best. So the first thing is, and I think you can see this, uh, I don't want that light. There we go. Perfect. This is caputo flour and caputo is a double o flour. And this one happens to be whole wheat because my preference is to eat as whole a an ingredient as I can. So you can buy this. Um, well, I'm fortunate that I live near the Italian market in Philadelphia and I get it there, but I do understand that it is available at many sites online that you might find interesting. It's a fabulous flower. And then what I do is we'll go this way. Hold on for one second. These are the pizzas that I make. So in Italian they're called tongue pizza. They're very popular in Rome. And the ingredients are very, very simple. And I believe that we have included the ingredients. Oh no, go onto my, um, Instagram, Char Nolan. And you'll see the ingredients are very simple. Water, flour and salt. There's no oil in it whatsoever. It doesn't need any time to rise. It takes about five minutes to put them together. And you can make four pizzas just like this. You'll need to have a hot oven. I don't have a pizza stone because it cracked and fell on the floor. So, uh, I just put it into a pizza pan in a high oven of 450 degrees. And on top of it you have what I have seen all over the internet and tried it out myself with a couple of tweaks here and there. But it is a quote Ella that is made with but with cauliflower and tapioca and it's very easy to make and you can season it how you want to. And then it bakes beautifully. And I'm still having fun with it 'cause I wanna see more pull in it, but it makes a beautiful pizza. And sometimes in Naples they will put a full salad on a pizza. So I've made other versions that have salads and that have balsamic vinegar and other things like that. So delicious, just, um, type in aroma flat pizza, and when they're done, you can fold them in half and make it like a sandwich or you can add other things to it. So that is the question answer to you, Melissa, and I hope that you get to make them because they're so much fun that, um, everybody in my family loves them. They roll it out, they put on top of it what they wanna put out, and there you have it. So I hope that you get to make them.