Put a sourdough spin on classic Neapolitan pizza! Paola will delve into the basics of sourdough fermentation, sharing a method that takes limited active time and doesn’t require special tools. You’ll learn to shape and bake your pizzas in a home oven with tricks for adapting to a pizza stone, cast-iron griddle or baking sheet. Paola will make two sourdough pizzas: Pizza Bianca (with Parmigiano cheese, zucchini ribbons and prosciutto), and classic Pizza Margherita (with tomato sauce, mozzarella and basil).
With meat, dairy and gluten; no eggs.
About the instructor: Paola grew up in Milan in a family devoted to making good food — her parents owned a gelato store for 20 years. She spent most of her life in the kitchen cooking with mama and nonna first, and later with her children. When she moved to Seattle, she started matching local ingredients with regional Italian cooking. She travels to Italy every year and visits restaurants and trattorias looking for inspiration.
This is a demonstration class offered live via Zoom. One spot in class is good for one kitchen. A recording will be sent after class. Class link and recipes will be sent four days before class. Our emails can get caught in spam filters or blocked entirely, please contact us if you don't receive the class information. Cancellation Policy: Online classes are nonrefundable. You can request a transfer to a different class up to one week prior to class.
Wednesday, April 7, 4:30 - 6:00 pmRegister for class