Pizza Basics Class - February 19, 2027 from 19h00 - 22h30
Description
Neapolitan pizza is one of Italy’s most beloved specialties and is recognized all over the world. It stands out for its soft dough and well-aerated edge, called the “cornicione.” The dough requires a long natural fermentation and a quick bake in a very high-temperature oven, resulting in a thin, soft base with a light, puffed-up crust.
Our recipe is designed to be easy to make at home, without needing a professional oven!
Our class will teach you traditional techniques for making this delicious pizza!
Important: remember to bring a large container for your dough!
Where: at our shop in Lausanne, Rue de la Barre, 6
Agenda:
- Introduction to the different types of pizza - 10 minutes
- Preparing the dough using the Neapolitan method - 30 minutes
- Managing the rise and shaping the dough balls - 30 minutes
- Hand-stretching techniques - 20 minutes
- Topping and putting the pizza in the oven - 30 minutes
- Baking the pizza in a home oven and tasting it - 20 minutes
- Wrap-up and final questions - 10 minutes
What you need: nothing, just a little enthusiasm, some energy for kneading, and a container to take home the fruits of your efforts!
What you’ll learn: You’ll learn how to make authentic Neapolitan pizza at home: the right amounts of ingredients, kneading and fermentation times, and baking techniques for perfect results.
What you’ll take home: Along with an irresistible urge to get your hands in the dough, you’ll take home the fruits of your efforts: the dough you made with us, ready to bake in your home oven the next day.