Artisan Pizza Dough and Toppings
Okay so here's the thing. If your Friday night pizza shows up in a box and tastes like the box, this class is for you. We're going to mix dough, let time do most of the work, and stretch it by hand. Yours won't be round. Mine aren't either.
Over six Wednesday nights you'll learn cold fermentation, how to get your home oven doing something useful, and how to build two pizzas without drowning them. Less sauce than you think, way less cheese. You'll taste the difference side by side.
This is for home cooks who are tired of mediocre pizza and willing to wreck a few stretches on the way. You'll leave able to make a genuinely good pizza at home. That's the whole promise.
What you'll learn
- Diagnose why homemade pizza dough usually fails
- Mix a simple four-ingredient dough by feel
- Cold-ferment dough for 24 hours to build flavor
- Hand-stretch dough without a rolling pin
- Build and launch a balanced pizza with a hot stone
Lessons
- Why Your Pizza Is Sad (And How to Fix It)
We start with the real reasons home pizza disappoints and what actually moves the needle.
- Mixing the Dough
Hands in the dough tonight, mixing a batch you'll ferment for next week.
- Fermentation and Timing
The slow part you set up and leave alone, plus how the dry air here messes with timing.
- Stretching by Hand
Rolling pins are for pie, so we stretch by hand and wreck a few on purpose.
- Sauce, Cheese, and Toppings
Less of everything than you think, and only three toppings max.
- Baking and Eating
Getting your stone screaming hot, launching the pizza, and what to do with the crust.
Class discussion
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