g a r y w o n g . o r g

They keep making more pizzas and they keep going into the red-hot wood-burning oven at Fornino.

The curds that will be used for the mozzarella making demonstration.

Michael Ayoub explains how to make mozzarella.

That’s what the curds look like when hot water is added to it.

The curds, no longer solid, can be stretched.

Cutting off a ball from the larger mass is what gives it the name mozzarella.

Somehow, we managed to make room for dessert.