Wood Fired Pizza | Sour Dough April 15, 2021 6:15 p.m.
Pizza Margherita: Neapolitan, 24 hour natural fermentation, San Marzano tomato, thin with soft outer crust, fresh mozzarella, fresh basil, EV Olive Oil.
Pizza Romana: Roman, 72 hour natural fermentation, super thin and crispy, low moisture mozzarella, Prosciutto di Parma, arugula, EV Olive Oil.
Pizza Vesuvio: Stuffed Neapolitan Pizza, ham, fresh mozzarella, San Marzano tomato, , fresh basil, EV Olive Oil
Students will learn to create wood fired pizza naturally leavened with the Italian Sourdough called Lievito Madre or mother yeast. We will be using traditional and professional techniques that can be easily duplicated at home. This is 2 1/2 hour class consisting of demonstration and some hands-on participation (what does this mean?)
Each Student will receive: Lievito Madre (Italian Sour Dough) with maintenance instruction.
Note: We are currently allowing only 50% capacity. Mask required for entry. Mask required when not seated at your table . Mask and gloves required during any hands on cooking.
Feel free to bring your favorite bottle of wine or beer to sip on during class.
A generous sampling of all the foods prepared in class will be provided.
***If you would like to reserve this class as a Private Event for your group, please Contact Us and we will reply with some available dates.***
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