A couple of weeks ago, Rob and I went “all the way up” to Wellfleet to learn more about making cheese and wood fired pizzas at the now relocated Two Goats School of Cheesemaking. The class had only four students plus a helper dog.
We started by dicing curds that had already been cured and then turning those into cheese. We also made some burrata which involves filing a mozzarella “shell” with stracciatella (shredded mozzarella mixed with cream).
After we had a few decently sized balls of cheese, we moved onto stretching out the dough that had been made the day before into pizza crusts which we then topped with some sauce and our handmade cheese. The pizzas went onto a heated stone in the wood-fired grill for about ten minutes, then topped with fresh basil.
Delicious! And inspired our Thanksgiving dinner …. more on that later!
