Pizza Dough + Oven Workshop

Taught by Michael O’Malley

Dough on Saturday, September 12th, 2009 // 10am – 2pm
Oven on Sunday, September 13th, 2009 // 10am – 5pm

Non-members $25





Members $20






Members receive a discount on classes and workshops — become a member here!


Description

Have you been tending your biga, levain, poolish, starter, mother?

Come learn about naturally leavened breads/pizza, and building, firing and baking in wood fired brick ovens.

Day One:

Basics of flour, water, salt
Building a yeast culture – why wild yeast?
Mixing dough – by hand, machine or time
Shaping (the secrets)
Baking (the magic)

Students should bring a big mixing bowl, wooden spoon, a one quart plastic container with a lid and a standing electric mixer with dough hook (if you have one) to make bread dough. There will be one mixer that can be borrowed from Michael, but it’ll help a lot if you bring your own.

Flour for the pizza dough will be provided.

Day Two:

Building a temporary brick oven:
Making great pizza dough
Firing wood-fired ovens
the making of 2 minute pizzas…

Again, students should bring a big mixing bowl, wooden spoon, a one quart plastic container with a lid and a standing electric mixer with dough hook (if you have one) to make pizza dough. There will be one mixer that can be borrowed from Michael, but it’ll help a lot if you bring your own.

Students should also bring in pizza toppings (cheese, tomato sauce, anything else you want on your pizza).

Flour for the pizza dough will be provided.

Students will build a temporary pizza oven together, then practice firing it up and baking pizzas in it using dough they make together that day. You’ll leave with the know-how to build your own pizza oven at home.



Thanks to Slow Food LA (www.slowfoodla.com) for supporting this event!