by danielk | Jan 14, 2014 | Uncategorized
Baking bread is the next step into a truly complete bakery/pizzeria. We will start by leading you through the properties of basic yeast development and harvesting natural yeast from nature. Then, we culture the yeast pairing it with appropriate flours for every...
by danielk | Jan 14, 2014 | Uncategorized
Pizza Romana is a unique style that is adored all over Europe, but mainly in Central Italy. It has gained popularity here as well, with pockets of Roman style pizzerias opening up in major cities throughout the U.S. It is a pizza cooked in a double gauged steel...
by danielk | Jan 14, 2014 | Training
Pizza Neapoletana is a style that has been gaining respect and popularity in the U.S. since the nineties. The last few years it has progressed into a movement, a revolution, and war amongst artisanal pizza makers all over the country. This Session will impart the...
by danielk | Jan 14, 2014 | Training
New York Pizza means many different things to many different people. It is a point of pride and tradition to almost everyone as they describe their favorite pizzeria. It details where they grew up and how they were raised. They reminisce and declare with tremendous...
