Have you ever met anyone who doesn’t like pizza? Pizza is the perfect food and there is a type of pizza to satisfy just about every picky eater out there. Pizza may be one of the most popular foods in the world!
In this super-hands-on cooking class, Chef Maggie Cattell will teach you some basic pizza dough recipes, sauces, as well as some good crowd-pleasing topping combinations. From mixing, to kneading and portioning, and then to stretching and/or rolling, you will learn techniques to make you feel like a professional pizzaiolo.
We will enjoy making our own pizzas and baking them using several techniques, so that you can easily transfer the skills to your own home. We'll use a traditional kitchen oven, a pizza stone on top of a grill, and a wood burning pizza oven to fully immerse yourself in what it takes to make a great pie.
ALL CLASSES REQUIRE ADVANCE REGISTRATION, EVEN FOR GIFT CERTIFICATE HOLDERS
August 24, 2013 (Saturday) 12:00 p.m. - 4:00 p.m. $89 SOLD OUT!
Please read our cancellation policy in case you are not able to attend your scheduled class. If the workshop dates don’t work for you, if the class is full, or if you’d like to request that another class be added, please email us and we’ll do our best to accommodate you!
Chef Maggie Cattell is a graduate of the California Culinary Academy. She has worked in Paris with renowned Chef Christian Constant at restaurant Le Violon d'Ingres (one Michelin Star) as well as with Chef Douglas Keane at Cyrus Restaurant (two Michelin Stars) in Healdsburg, California. Maggie teaches private and public cooking classes, consults in sustainable food practices, and works to excite and educate the community about healthy food and fine cooking
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