Fresh-picked sorrel from the JW-PPS gardens was among the toppings available for home-made pizzas during a recent food literacy session.Pizza dough, mid-process, is yeasty and slightly sticky.Chef demonstrates kneading the dough at the mirrored work station.Start with crust, and then, anything goes with personal pizzas.After the dough had risen slowly overnight to develop flavor and texture, the students began shaping portions of it into pizza shells.Potato, gorgonzola, sorrel and red onion pizza, fresh from the oven.
