Making thin crusted pizza from scratch is an amazing experience. Combining flour, water and yeast to produce a wonderful, elastic dough amazes me, still, to this day. There is a playful, extremely satisfying aspect to stretching it correctly, using just the right amount of toppings and pulling out of the oven with the right combination of crunchiness and airiness. It brings me memories of eating “pizza a la piedra”, as it is called in my native Buenos Aires, as a teenager. A surprising alternative to the more puffier pies that are more common there.
During this class you will discover the secrets needed to make excellent pizza at home, rivalring the best professional pizzerias.
We will make pizza dough from scratch, then learn to stretch it and bake it into the perfect pizza pie.
We will also prepare toppings from simple to sophisticated, all along learning cooking fundamentals that can take your cooking to a new, higher level.