May 10 2012 By Tristan Stewart-Robertson
NEVER mind being top of the class – pizza expert Allan Brown’s running a class of the toppings.
The head chef at Fanelli’s in Merchant Square is giving lessons in how to prepare perfect pizza at home.
Allan, 29, from Muirhead, said: “Cooking is such a simple thing, so why not do it in your own home on a Friday night?
“The key is the dough – the thinner, the better and in and out of the oven as quick as possible. It’s all about the crispiness.
“Pizza is about the base, not the toppings. If you fill it up too much, it cooks unevenly.”
That’s an easy mistake to make. When you take the class, the dough is ready prepared so you just need to roll it, add sauce and any number of toppings.
West end resident Sarah Smith admitted her pizza combo was perhaps a bit too salty - with olives and anchovies.
The 27-year-old lawyer said: “I’ve never thought of making my own pizza because I think of it as something you order take away or get in a pub.”
Victoria Cruikshank, 23, will use her new-found skills to impress people.
The Glasgow Caledonian PhD research student said: “I’m a hopeless cook and my speciality is scrambled eggs. But this is much easier than I thought it would be.”
Fanelli’s pizza classes run regularly and there are day-time options for families. Visit www.fanellisglasgow.com