The 3-day pizza immersion class is designed for the more advanced pizza maker.
This class covers dough chemistry and the functionality of ingredients, giving you a better understanding of the technical differences between various Roman styles of pizza. This Roman Style Pizza class will discuss and make doughs with Biga, Poolish and Direct method. You will learn the difference between long and short fermented doughs.
After taking this course. You will have the confidence to make great pies and a deeper appreciation for the craft. This class is similar in structure to the 5 – day course. There is no exam to end the 3 day.
Class starts at 9 a.m. – 5 p.m. each day.
