Neapolitan Pizza Workshop
Spend an afternoon learning how to make authentic Neapolitan pizza. From dough to finished pie, participants will learn how to mix, knead, and shape the perfect pizza dough. We will prepare a delicious Italian tomato sauce, then top, and bake individual pies using two different methods: in a Portuguese wood-fired pizza oven at nearly 1000F and in a conventional home oven using a few readily available accessories to simulate the hearth environment of a wood-fired oven.
For those interested in learning more about wood-firing backyard pizza ovens, we will cover how to properly fire the oven to build the right environment for Naples-worthy blistered crusts.
Each participant will take home a batch of in-class made pizza dough to retard and use the following day or freeze for future practice along with any leftover pizza made in the workshop.
NOTE: Summer is fire season in Central Oregon. If weather or air quality levels are unhealthy, this class may be rescheduled at instructor’s discretion. Workshop finish time is an estimate. Due to a variety of factors including the number of participants, the workshop completion times may vary. Please plan accordingly.
Spend an afternoon learning how to make authentic Neapolitan pizza. From dough to finished pie, participants will learn how to mix, knead, and shape the perfect pizza dough. We will prepare a delicious Italian tomato sauce, then top, and bake individual pies using two different methods: in a Portuguese wood-fired pizza oven at nearly 1000F and in a conventional home oven using a few readily available accessories to simulate the hearth environment of a wood-fired oven.
For those interested in learning more about wood-firing backyard pizza ovens, we will cover how to properly fire the oven to build the right environment for Naples-worthy blistered crusts.
Each participant will take home a batch of in-class made pizza dough to retard and use the following day or freeze for future practice along with any leftover pizza made in the workshop.
NOTE: Summer is fire season in Central Oregon. If weather or air quality levels are unhealthy, this class may be rescheduled at instructor’s discretion. Workshop finish time is an estimate. Due to a variety of factors including the number of participants, the workshop completion times may vary. Please plan accordingly.
Spend an afternoon learning how to make authentic Neapolitan pizza. From dough to finished pie, participants will learn how to mix, knead, and shape the perfect pizza dough. We will prepare a delicious Italian tomato sauce, then top, and bake individual pies using two different methods: in a Portuguese wood-fired pizza oven at nearly 1000F and in a conventional home oven using a few readily available accessories to simulate the hearth environment of a wood-fired oven.
For those interested in learning more about wood-firing backyard pizza ovens, we will cover how to properly fire the oven to build the right environment for Naples-worthy blistered crusts.
Each participant will take home a batch of in-class made pizza dough to retard and use the following day or freeze for future practice along with any leftover pizza made in the workshop.
NOTE: Summer is fire season in Central Oregon. If weather or air quality levels are unhealthy, this class may be rescheduled at instructor’s discretion. Workshop finish time is an estimate. Due to a variety of factors including the number of participants, the workshop completion times may vary. Please plan accordingly.
To make your practice pizza at home without a wood-fired oven, I recommend purchasing a baking steel or stone, a large cast iron pan, or at a minimum, a half-sheet pan, a pizza peel or another half-sheet pan, and parchment paper. Make sure to have your favorite toppings and a can of good Italian tomatoes on hand to make sauce and toppings for your at-home practice pies.