The Course
I’m a pizza guy, but I’m not talking about the $5 carry-out specials you see on TV; I’m talking about the mother of all pizzas – the one and only Neapolitan pie. Pizza is no joke for Italians and especially for the people of Naples (the birthplace of pizza). Some Italian chefs even say American pizza should be called flatbread with bad toppings. YIKES! And don’t even get them started on the “should pineapple be on pizza?” debate - you might lose a limb! So, if American pizza is such a crime, where exactly is the “Hut”, "Papa", or the “Caesar” getting it wrong? I’m glad you asked.
In this course, you will get hands-on experience including:
- Kitchen safety and food handling rules
- The history of ‘true’ Neapolitan pizza
- Why the ingredients are important, which ones to use, and why you always weigh them
- The ‘original’ recipe for Neapolitan dough
- How to mix, knead, and mature your dough
- How to make perfect dough balls
- How to ‘slap’ and form your crust
- The two most authentic recipes (Marinara and Margherita), and the correct way to put ingredients on your pizza
- How to launch and turn your pizzas in the oven
- How to cut and serve your pie
- How you can replicate this at home without a $10,000 commercial oven
Things you need to know.....
- Reservations are taken on a first-come, first-served basis (and late arrivals will be seated in available spaces)
- Please plan to arrive at least 15 minutes before class begins to complete the registration process (which includes signing a liability waiver)
- To avoid being charged the full price of the class, cancellations must be made at least 14 days before the day of the class
- Students must be 18 years old or older, with those younger accepted upon prior approval and only with parental consent
- This class involves standing for the majority of the time, and some physical exertion (like kneading dough, launching and removing pizzas to and from the oven, etc.)
- Classes are generally limited to no more than six students at a time, and nonparticipants are not permitted in the classroom
- This is a commercial kitchen environment, and during the course of your participation in the Wurst Pizzaiolo cooking class, you will be exposed to a variety of potential hazards, including but not limited to sharp objects, extreme heat, and a vast array of food products and beverages (some of which might cause allergic reactions to certain individuals). We are using traditional cooking techniques and recipes (as they have been used for hundreds of years), and in order not to detract from the age-old experience of making Neapolitan Pizza, we are not able to accommodate any specific food allergies or certain individual limitations. Please contact us in advance so we might discuss if this is a concern.
