Neapolitan Style Pizza

Learn how to make a classic pizza made with hand stretched dough in the Neapolitan style. We will cover making dough from scratch using '00' flour and options for cold fermentation and sourdough discard to build flavor, and discuss the merits of various styles of mozzarella and other cheeses, sauce options and topping guidelines. Each student will make their own pizza dough from scratch (enough for 2 pizzas) that will be taken home. We'll go over the pros and cons of using home ovens, pizza stones, dedicated outdoor high heat pizza ovens, and the affect on the final flavors and textures of your pizza. And yes, you can make GREAT pizza in a home oven with the right technique. Following our demonstration, every student will hand-stretch a 36+ hour maturated dough. Then they'll top and bake their own pizza in our outdoor pizza oven during class. Take your finished pizza home along with dough made in class that can be baked the next day or frozen.