Art of Pizza Making: Dough Making, Stretching, and Baking
Course Duration: 1.5 hours
Course Date & Location:
6-7.30 PM, 25th June - Takapuna Dante’s Pizzeria Takapuna, 2/40 Hurstmere Road, Takapuna
Course Description:
This hands-on course is designed to teach you the fundamentals of making delicious pizza from scratch. You will learn the art of dough making, stretching, and baking to create the perfect homemade pizza. Whether you're a beginner or a homemade pizza enthusiast looking to hone your skills, this course is perfect for you.
Upon course completion, you will receive a Completion Certificate for the Master Class of Pizza Napoletana for Beginners, designed and signed by Chef Enis. Additionally, you'll receive a special Pizza Napoletana booklet authored by Chef Enis.
Course Outline:
I. Introduction to Pizza Making (15 minutes) - Overview of the course objectives and agenda - Brief history of pizza making - Importance of quality ingredients
II. Dough Making (30 minutes)
A. Ingredients for pizza dough
B. Mixing and kneading techniques
C. Proofing and fermenting the dough
D. Tips for perfect pizza dough consistency
III. Dough Stretching (30 minutes)
A. Techniques for hand-stretching dough
B. Rolling out dough with a rolling pin
C. Achieving the desired thickness and shape
D. Troubleshooting common stretching issues
IV. Baking the Pizza (15 minutes)
A. Preparing the oven for pizza baking
B. Choosing the right baking surface
C. Tips for achieving a crispy crust
D. Monitoring the pizza while baking
V. Tasting and Evaluation (15 minutes) - Participants will taste their freshly baked pizzas - Discussion on the flavour, texture, and overall quality of the pizza
- Q&A session for any remaining questions
