Whether you're making bread, focaccia, pizza, or any other yeast-risen dough, the principles are the same. It's all about temperature, ingredients, and technique. If you've ever wanted to bake crisp, thin-crust pizzas, this hands-on class is for you. I'll take you through the essential techniques of kneading, rolling, topping, and baking pizza dough and demystify the process of working with yeast.
We will then enjoy our very own pizza party and of course finish with authentic gelato for dessert!