We expand our bread skills in this workshop by working on one of our favorite foods: pizza.
Whether thick crust or thin, vegetarian or meat, oven baked or wood-fired, eating the perfect pie can be … life changing! And re-creating your favorite restaurant pie at home has eluded many of the best home chefs. Until now. We will take you on a step-by-step journey to demystify the art of making the perfect dough with that little extra bit of flavor, using a naturally fermented, wild-yeast sourdough starter. You’ll learn every step of the process, from mixing, balling, stretching, shaping, to baking the final product: a deliciously light, crisp bite with serious flavor and chew: the real pizzaiolo deal. Join us!
We expand our bread skills in this workshop by working on one of our favorite foods: pizza.
Whether thick crust or thin, vegetarian or meat, oven baked or wood-fired, eating the perfect pie can be … life changing! And re-creating your favorite restaurant pie at home has eluded many of the best home chefs. Until now. We will take you on a step-by-step journey to demystify the art of making the perfect dough with that little extra bit of flavor, using a naturally fermented, wild-yeast sourdough starter. You’ll learn every step of the process, from mixing, balling, stretching, shaping, to baking the final product: a deliciously light, crisp bite with serious flavor and chew: the real pizzaiolo deal. Join us!
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