Most of us have opinions about the Italian flatbread known ‘round the world.  There are so many pizza styles, recipes and methods, but what really makes a good homemade pizza? This class will explore the four basic elements that define a pizza: the dough, the sauce, the cheese, and the toppings.  We will make all four parts from scratch, including short-fermented and long-fermented pizza dough, and 30-minute fresh mozzarella and whey ricotta cheese.  After creating the components, we will then discuss and experiment with multiple styles and baking methods for the final product, with emphasis on techniques and tools accessible to the home cook. Students will also go home with fresh mozzarella, pizza sauce, and everything you need to know to make world-class pizza in your own kitchen.

You will need the following tools for this class:

• Notebook (if you are a note-taker)
• One pair of food-grade gloves for handling the hot mozzarella (we have tasted latex in cheese made with non food-grade gloves). We recommend the "Heavy Duty Food Grade Gloves" from www.thecheesemaker.com.
• 3 pint jars (or equivalent plastic containers) for taking home cheese and sauce
• a container for taking home any leftover finished pizza.
• This class is fast-paced and we will be on our feet for much of the day. We will have about 45 minutes available for a lunch break. Please consider bringing a bag lunch since eating out may not be an option because of time constraints.

• Feel free to bring any favorite pizza-making accessories such as a pizza peel, pizza stone, kitchen scale, infrared or probe thermometer, or anything else you may have. 
• Your favorite apron.