Course Description: This 1-day class will focus on making pizza dough and yield the proper results for various types of pizza. We will learn about the science behind pizza, seeing how chemicals like yeast affect flour and how important hydration is for each specific style of pizza. The result of this class is to walk away with a quality product and knowledge on how to write and execute a proper pizza recipe. We will also discuss the differences between wood-burning ovens versus your standard home oven.

Welcome and Introduction

1) Physical characteristics of different ingredients:

Flour, Water, Yeast, Salt, and Oil

2) Dough chemistry #101:

Hydration and Fermentation
Mixing the ingredients and chemical reactions
Temperature impact in dough making

3) Baker’s Percentage:

How to create a recipe

4) Compare Neapolitan, Detroit and New York pizza style:

Differences in dough formulations
Recipe development
Baking procedure

5) Dough mixing:

Cutting
Shaping the dough
Characteristics of different doughs made

4) Working with ovens

Bring the oven to the proper temperature and maintain it during baking
Proper Techniques in loading/unloading the oven
Turning techniques and simultaneous, multi-pizza management in the oven.