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 Italian styles of pizza. This Wood fired class will discuss and make doughs with Biga, Poolish, Pasta di Riporto and Direct method.
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.
