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PIZZA AL METRO: Massimiliano Stamerra

Start
February 5, 2019 9:00 am
End
February 6, 2019 4:30 pm

$750.00

Pizza al Metro from two Masters –  2 DAY Specialty Course

 

Massimiliano Stamerra,  chef owner of famed pizzeria restaurant Capri New Style in Gallipoli, Italy and now the brand new acclaimed Miami beach location, will be co-teaching this class with Master Instructor Leo Spizzirri. 

  • There is is a specialty cheese class on the evening of 2/6  – details online 

WHAT TO EXPECT: 

2 Day Course

This 2- day Specialty course is designed to give you a full understanding of the unique Pizza al Metro – that is stretched to 3 ft. long and baked directly on a stone hearth.

When you complete this 2 day course you will have a better understanding of the intricacies of this style – such as:

  • Indirect and direct dough methods 
  • Mixing procedures  for high hydration dough
  • Dough handling & proofing
  • Traditional topping methods and ingredients 
  • Multi-bake process 

When you complete this all day class, you will have an understanding of dough made with multiple strength flours
Mixing procedures for high hydration dough
Dough handling & proofing
Par baking
Topping and final bake

Special thank you to the highest quality flour of Italy for over 200 years, Le 5 Stagioni

 

In stock

SKU: 10000-25619 Categories: ,

Status

11 Seats Available

Description

Pizza al Metro from two Masters 

   2 DAY Specialty Course

 

Massimiliano Stamerra,  chef owner of famed pizzeria restaurant Capri New Style in Gallipoli, Italy and now the brand new acclaimed Miami beach location, will be co-teaching this class with Master Instructor Leo Spizzirri. 

  • There is is a specialty cheese class on the evening of 2/6  – details online 

WHAT TO EXPECT: 

2 Day Course

This 2- day Specialty course is designed to give you a full understanding of the unique Pizza al Metro – that is stretched to 3 ft. long and baked directly on a stone hearth.

When you complete this 2 day course you will have a better understanding of the intricacies of this style – such as:

  • Indirect and direct dough methods 
  • Mixing procedures  for high hydration dough
  • Dough handling & proofing
  • Traditional topping methods and ingredients 
  • Multi-bake process 

 

WHAT TO EXPECT:

  • Class will start promptly at 9AM and will run until around 4PM each day (there will be a break in between the cheese course the evening of the 6th if you opt into that class)
  • Materials and notebooks are provided
  • Please wear non-slip shoes if possible
  • Free parking is available in our adjacent lot
  • Corporate hotel rates are available at area hotels with shuttle service – please inquire by emailing: info@pizzaculinaryacademy.com

Special thank you to the highest quality flour of Italy for over 200 years, Le 5 Stagioni