3 things to watch out for for a successful pizza:
- make a success of your dough, and the best thing is to let it rest
- Make a good topping
- successful cooking
And our chef explained to us how to succeed in his three steps. Then we were full of ideas, especially the Vosges pizza.
Our leader
Claudy Obriot, our chef, runs “La Grange Obriot” at La Baffe near Epinal.
Our culinary expert
Séverine Berthéas is a specialist in dietetics and teaches at the University of Lorraine. She told us about the ice creams and their calories…