00 Pizza Dough // Saturday April 26th
Have you heard people talk about the superiority of Italian, 00 flour when it comes to pizza dough? Felt confused by the numbers and just what they mean?
Join me on Saturday, April 26th, from 10:00 a.m. to 12:00 p.m. and learn just what 00 flour is, why it’s so popular for pizza and how to use it properly to make a crisp, light, delicious pizza. I’ll compare domestic and Italian 00 flours and discuss why it’s difficult to find 00 flour from a stone mill. Along with all the flour intel, I will walk you through making the dough, stretching it, toping it and baking it in your home oven. Get your mixing bowels out and your appetite ready!
Class comes with all the recipes and a video recording to download and watch anytime.
If you want to mix along then have your ingredients ready. If you’d like to bake with me then have a dough ready and proofed at the start of class.
Recipes and secure zoom link will be sent the week before class.
Have you heard people talk about the superiority of Italian, 00 flour when it comes to pizza dough? Felt confused by the numbers and just what they mean?
Join me on Saturday, April 26th, from 10:00 a.m. to 12:00 p.m. and learn just what 00 flour is, why it’s so popular for pizza and how to use it properly to make a crisp, light, delicious pizza. I’ll compare domestic and Italian 00 flours and discuss why it’s difficult to find 00 flour from a stone mill. Along with all the flour intel, I will walk you through making the dough, stretching it, toping it and baking it in your home oven. Get your mixing bowels out and your appetite ready!
Class comes with all the recipes and a video recording to download and watch anytime.
If you want to mix along then have your ingredients ready. If you’d like to bake with me then have a dough ready and proofed at the start of class.
Recipes and secure zoom link will be sent the week before class.
Have you heard people talk about the superiority of Italian, 00 flour when it comes to pizza dough? Felt confused by the numbers and just what they mean?
Join me on Saturday, April 26th, from 10:00 a.m. to 12:00 p.m. and learn just what 00 flour is, why it’s so popular for pizza and how to use it properly to make a crisp, light, delicious pizza. I’ll compare domestic and Italian 00 flours and discuss why it’s difficult to find 00 flour from a stone mill. Along with all the flour intel, I will walk you through making the dough, stretching it, toping it and baking it in your home oven. Get your mixing bowels out and your appetite ready!
Class comes with all the recipes and a video recording to download and watch anytime.
If you want to mix along then have your ingredients ready. If you’d like to bake with me then have a dough ready and proofed at the start of class.
Recipes and secure zoom link will be sent the week before class.