Learn to make two types of pizza in this hands-on workshop. Chef Instructor Shawnie Kelley teaches how to make perfect dough, techniques for rolling and stretching a classic Neapolitan pizza that is crunchy with an airy crumb. Then make mini cast iron deep-dish pizza with roasted veggies and cheese and topped with tomato sauce resulting in a hearty “knife-and-fork” slice. Discussion covers yeast, flour types, rising, storage, and freezing. A glass of vino in included as you enjoy your creations.
International
Cultural
Culinary
Class
