The Elements of Pizza
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. The class will be immediately followed by a celebratory sit-down pizza dinner. 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.
- 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.
Once registered, students will receive a confirmation email with further class information. Please call us if you haven't received it within 24 hours.
The course The Elements of Pizza Fri, May 3rd, 2019 is full.
Fill out the form below if you would like to be placed on a waiting list and notified if an opening becomes available. Full course details included above