A poem about hating pizza written by a group of 11-year olds
Photo by Sydney Troxell – Pexels
I’m lack-toes intolerantAnd the joke is always too cheesy.The bread is always burnt,Chewing is never easy.There’s never enough pepperoniAnd the taste is fried ketchup.It’s greasy and salty, with napkin on topBut even if it’s cold, I’ll eat it anyways
A poem about school pizza written by a group of 11-year olds that I was teaching. I challenged them to write a…
Pizza is perfect, no matter which way you slice it. Order On Swiggy & Zomato Also🤩
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Why didn’t you get anchovies? (This is an old photo, not sure why we never posted, but here it is 🍕) #pizzagoblin #pizza #ilovepizza #pizzahut #catsofinstagram #catstagram #catsoftheworld #sphynxcat #sphynxlife #spoiledcat #🍕 #😸 (at Portland, Oregon) https://www.instagram.com/p/CotEV_RvSNS/?igshid=NGJjMDIxMWI=
LEARN TO MAKE PIZZA CONTEMPORANEA (CONTEMPORARY PIZZA) FROM SCRATCH IN ITALY! We launched a new pizza format: a modern gourmet pizza called "pizza contemporanea", seeking to keep a high quality product identity and to reflect the authentic characteristics of the Neapolitan pizza making. From the creativity of our chef - pizza makier and the tradition, Chef Isa selects raw materials. A true "pizza contemporanea" (contemporary pizza) is characterised by its very long-rising dough (we will use our 35 years old sourdough starter), its light, dimpled and high pizza crust, the use of organic tomatoes, DOP mozzarella cheese, cold pressed organic extra virgin olive oil and stone-ground pizza flour and the choice of the best ingredients. What about the topping? Only gourmet ingredients! We constantly change toppings, combinations or seasonal ingredients, and we will teach you how to create fantastic "gourmet pizza contemporanea" (gourmet contemporary pizza), where quality is synonymous with pleasure, goodness, and luxury that are accessible to every palate. A pizza contemporanea "contemporary pizza" is generally made with a highly hydrated dough (80%) made of flours with a high protein content, which allows up to 80% greater absorption of water. "Pizza evolving not only in terms of the cooking, but also for the choice of raw materials and for the study of leavening." With our focus on ancient grains and wholegrain flours, sourdough starter, the gourmet contemporary pizza is one of our yummy obsession: a beautiful gourmet pizza with fancy and super delicious toppings. You will find all this in the Mama Isa's Cooking School and in its "pizza contemporanea workshop"! Contact us soon by email (isacookinpadua (at) gmail (dot) com) or visit our website https://isacookinpadua.altervista.org/contact.html #pizza #pizzacontemporanea #pizzaclass #mamaisacookingschool #gourmetpizza #neapolitanpizza #ilovepizza #pizzalover #sourdoughpizza #pizzacanotto ##pizzagram #pizza #instapizza #pizzanapoletana (presso Mama Isa's Cooking School) https://www.instagram.com/p/ClbMLaqsQQM/?igshid=NGJjMDIxMWI=