Any self-respecting Italian cooking school will teach you how to make a pizza.  And Chef Claudio did it up right.

First we learned to make the dough.  It had to rise twice, two hours each time.  So we started with dough first thing in the morning and finished with the pizza just after noon.  The dough on that tray is formed for four thin pizzas and one loaf of focaccia bread.

Nice toppings.  This is garlic and olive oil and strips of peppers we roasted in the oven.  The skin blackened and was easy to peel off.  Very nice.

Chef Claudio has started a fire with mostly small twigs in his brick pizza oven.  Now he's spreading out the ingredients.

It's getting hot in there.

I wonder if he notices the view anymore?

Seriously, this is nice.  There are the peppers and garlic with mushrooms in another bowl and mozzarella in a third.  That brown bottle contains Chef Claudio's tomato sauce.

It's drizzling rain and it's cool and Cindy's bundled up.  But the pizza is getting hot hot hot.

First the focaccia bread.  Just punch it down with your fingers and sprinkle olive oil and salt on top.

The focaccia is looking good.

Now Bill starts to work on a pizza.

Rolling it out just right ... and I guarantee he is enjoying the view.

Chef Claudio tidies up.  The pizza was so delicioso we ate it all before we thought to take a picture.