Pizza Basics Class - March 12, 2027 from 19h00 - 22h30
Description
Neapolitan pizza is one of the most popular and renowned Italian specialties around the world. It stands out for its soft dough, with a nicely airy edge called the "cornicione". The dough requires a long natural fermentation and quick baking in an oven at a very high temperature, ensuring a thin, flexible base with a light, puffy edge.
Our recipe is designed to be easy to recreate at home, without the need for a professional oven!
Our class will teach you traditional techniques for making this delicious pizza!
Important: don't forget 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 - 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 results of your hard work!
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 to achieve a perfect result.
What you'll take home: As well as an irresistible urge to get your hands in the dough, you'll take home the results of your hard work: the dough you've made with us, ready to bake the next day in your home oven.