Class of the Week: Pizza Workshop — St. Louis, MO (April 28, 2008)
Monday, April 28, 2008
6 - 9 p.m.
$79
Starting out as poor man’s flat bread in 18th Century Naples, pizza has since been elevated to ethereal heights. Considered one of Italy’s greatest gifts to America, as a nation we happily consume over 3 billion pizzas per year. With the right ingredients, tools and techniques, you can make fresh homemade pizzas right in your own home that rival the best pizzerias in Naples. Learn how a cool rise followed by intense heat produces the perfect pie. At the end of class, we’ll play some Pavarotti and have our own pizza party. Ciao!
SKILLS AND TECHNIQUES Proofing yeast; mixing, kneading, rising and shaping pizza dough; preparing a pizza pan; using a pizza stone and peel for the ultimate crisp crust; applying the proper amount of toppings; testing a pizza for doneness
Basic Pizza Dough; Whole Wheat Pizza Dough
White Pizza with Chicken and Broccoli
Four Cheese Pizza with Assorted Gourmet Toppings
Dessert Pizza with Almond Cream, White Chocolate and Fresh Berries
Sample Recipe: Oven-Roasted Tomato Pizza Sauce
For more information or to register, visit the Viking Cooking School Website
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