Our pizza courses, whether live in our show kitchen or at the moment as an online pizza course, are always about the ingredients we use for our pizza. From the flour to the yeast - some use special water - to the tomatoes and the cheese. There are many little helpful tips that make the pizza just a little bit better every time. Our chef Filippo Licciardo explains all these little things in the courses. Today: the tomatoes.
See in the video how you can tell if the tomato came ripe in the can, and what to do if it did not:
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