Pizza Series: Italian Origins November 04, 2020 6:15 p.m.
$65.00
- Napoli (Campania) –
Pizza Margherita: 24 hour fermentation, wood fired, big fluffy outer crust, San Marzano tomato, Buffalo Mozzarella, Fresh Basil, EV Oil.
Pizza Marinara: 24 hour fermentation, wood fired, big fluffy outer crust, San Marzano tomato, Oregano, Garlic, EV Oil, no cheese.
- Rome (Lazio)-
Pizza Romana Tonda: 72 hour fermentation, wood fired or gas oven, super thin and crispy, any toppings.
Pizza alla Pala: 48 hour fermentation, high water hydration 80%, wood fired or gas oven, crispy outside, light and airy inside, any toppings.
- Sourcing ingredients
- Types of dough by region
- Proper fermentation
- Proper dough handling and stretching
- Wood Fired and Home Oven/Pizza Stone Cooking
- Italian Pizza History
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Please Note: Some classes may run longer depending on the size of the class and level of participation.
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