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NEW YORK STYLE PIZZA WORKSHOP

Start
January 21, 2020 6:30 pm
End
January 21, 2020 9:00 pm

$75.00

Part of our mission at NAPCA is showing the world the different styles of Italian and American pizzas one pie at a time. Let’s start with one of the first pizzas to be made in the USA.  Each month we’ll focus on a new style focus with one Italian and one American. This hands-on class geared for home pizza-makers. You’ll have a chance to see the difference between using a traditional cooking methods. In this case it is a deck oven and what measures you can take to make this in your home oven or a specialty counter top version.

We’ll talk equipment you’ll need,  from your flour and tomato source, dough-making, an emphasis on shaping and hand-stretching, sauce and toppings  (vegetarians and omnivores), baking and using a traditional wood-fired oven, home oven and also the Breville Pizzaiololo – the first

MENU

  • Traditional Hand Tossed NY style pizza
  • Build your own

In stock

Status

14 Seats Available

Description

Part of our mission at NAPCA is showing the world the different styles of Italian and American pizzas one pie at a time. Let’s start with one of the first pizzas to be made in the USA.  Each month we’ll focus on a new style focus with one Italian and one American. This hands-on class geared for home pizza-makers. You’ll have a chance to see the difference between using a traditional cooking methods. In this case it is a deck oven and what measures you can take to make this in your home oven or a specialty counter top version.

We’ll talk equipment you’ll need,  from your flour and tomato source, dough-making, an emphasis on shaping and hand-stretching, sauce and toppings  (vegetarians and omnivores), baking and using a traditional wood-fired oven, home oven and also the Breville Pizzaiololo – the first

MENU

  • Traditional Hand Tossed NY style pizza
  • Build your own

What To Expect: Hands On Pizza Class 

  • You will work with other students in small groups – learning to make dough from scratch by hand in a fun, hands-on environment led by our Pizzaiolo.
  • Work from a classic recipe for authentic Neapolitan pizza taught in the tradition of the STG (Specialita tradizionale garanita)
  • We will move from our classroom kitchen to the oven room to stretch dough by hand – top and learn to use neapolitan pizza peels
  • Classes are roughly 2 1/2 hours, unless otherwise noted above, and each student will enjoy a full meal of what you created in class
  • Wine, beer and Soft drinks are for sale (sorry, no BYOB)