Join our resident pizzaiolos Morgan Angelle & Alex Valore and learn to make pizza dough with fresh flours milled at Bellegarde and toppings sourced from local vendors and growers.
This course is suitable for cooks and bakers of all levels of experience. We will discuss why we chose fresh flours and how best to use them in pizza and additional preparations. Be ready for hands-on mixing, pizza tossing, topping and baking in a working bakery.
Each student will make three pizzas that will be topped and baked during class as well as dough that can be taken home to bake at a later time. Students will also be provided with recipes and class outline and are encouraged to take notes.
We will be making:
Whole Grain Rotolo: Pizza dough, Mortadella, Ricotta, Pistachios
Naturally Leavened Pan Pizza: Arrabiata, Roasted Winter Vegetable, Herbs
Pizza Napoletana: St. James Cheese Company Cheeses & Piece of Meat Butcher Meats
A vegetarian lunch, refreshments and all the pizza you can eat will be provided. 18-yrs-old and up please.
Please note: Refund requests within seven days of class will be handled on a case-by-case basis.