Ruth GresserOwner and chef Ruth Gresser grew up cooking with her mother, who owned a catering business in Baltimore, Md. Ms. Gresser cooked her way through Grinnell College in Iowa before moving to San Francisco, where she cooked for several years at Friends a Cafe and at Le Trou Robert. In 1987, she graduated summa cum laude from Madeleine Kamman's Classical and Modern French Cooking School in Glen, NH. She then moved to Washington, DC, where she has helped open four popular restaurants: Pizzeria Paradiso Dupont Circle, Pizzeria Paradiso Georgetown, Blue Plate and Obelisk. Ms. Gresser has been the recipient of numerous awards and distinctions, including the Women's Chefs and Restaurateurs Madeleine Kamman Scholarship and a guest chef appearance at Alice Waters' renowned Chez Panisse in Berkeley, CA. She has also been profiled in The Washington Post Magazine, The Washington Business Journal and by Georgetown University Television. Ms. Gresser has been a chef demonstrator, contributor and panelist for The Smithsonian Institution and for FreshFarm Markets in Washington, DC. She is a member of Les Dames d'Escoffier and Women Chefs and Restaurateurs.
Again, this one I am going to do with the rolling pin. I am going to take again a little pizza dough on the counter, a little flour on the dough. Again, push it down with your fingertips, and then you can just roll it with the pin, and turn it, and roll, and turn, and roll, and turn, and roll. Again, you have got a pizza dough that is about the same size as when we were pushing it down with our fingertips, so at this point, again, you are going to take it off the counter, and you are going to pull, and turn, and pull, and turn. Now, this looks all very simple and easy, but you are going to say it can't be that easy, it's just that I know how to do it. What I want you to do is I want you to relax with this dough. This pizza dough is very elastic, and it's very forgiving. For instance, let's say you are handling the dough and you get a big hole. All you have to do is take one side of the hole, pull it over, and place one side of it onto the other side where there is dough, and press it together, and you still have a perfectly good pizza dough.