Chicago is famous for both thick and thin crust pizzas. In this class we will cover making a basic pizza dough, proofing techniques and forming the perfect crust for a Chicago-style thin crust pizza. Once we choose our toppings the pizzas are slid onto a hot stone to bake up crispy and cheesy with a thin crust. Making pizzeria-worthy pizzas is easy and fun for everyone. The key is a good fresh dough, quality ingredients and a hot pizza stone. Attendees can make pizza dough to use that day or take home plenty of flour and yeast to make their dough another day. It’s a class- it’s a pizza party! I promise to make it fun, educational and delicious.
What you need to bring– A covered bowl for if you choose to make your dough that day or bring home the flour and yeast. Beer. (Make it an *event* !)
What you need to own– a pizza stone
About Frank “The Bread Guy” Petrarca
Frank is a longtime customer of ours and has been baking breads for over 32 years. He’s entered his bread into competitions, but really just prefers to share his passion of bread baking by teaching others. For the last 3 years he has been putting on bread-baking demonstrations at the Indiana State Fair, which have garnered fantastic responses from those who attend. It’s his goal to provide up close & personal lessons so folks can craft great bread, create memories and perhaps inspire others to bake too!
Price: $50
