Pizza + Mozzarella

This course is suitable for anyone who is keen to get into the kitchen baking bread. No previous bread baking experience is required.

In this course we will work through the basics of working with yeasted doughs – from the difference between fresh yeast and dried yeast, to hand kneading vs using a stand mixer, to longer resting periods (fermentation), to the importance of ingredients and kitchen kit.

We will dig into the hidden ingredients in bread baking (time, temperature, and the best tool – your hands), and you’ll leave with confidence to be able to make the perfect pizza at home.

We are so excited to welcome Alex Pulwicki into the kitchen to share her knowledge of dairy and her experience of working on a dairy farm in southern Alberta.

Alex will be with us in the kitchen to share the importance of sourcing good quality dairy – what that means, and how to do it. We will talk about fermenting dairy using kefir culture, rennet and more.

We will work as a group to make pizza from start to finish – working through making the dough, the sauces, and preparing the toppings together (including the fresh mozzarella to top the pizza!).

Included in this course fee is something sweet with coffee on arrival, dinner, and an extensive recipe pack including multiple dough recipes, ideas for toppings, sauces and more. Each student will go home with their own kefir culture to start fermenting dairy at home.