Join us for the last "Neapolitan Pizza From The Wood Fired Oven" class at Brotbakery in 2018 before we move into the holiday season.
Food Anthropologist Anna Mays will share the stories and secrets from the pizzaiolos of Naples on how to make real Italian pizza, and her knowledge about sauce making and which type of Mozzarella to use from her time spent in Italy.
Brotbakery owner and bakeress Heike Meyer will teach the technique of making the perfect pizza dough which we will then bake in the wood fired oven. At the end of class we'll enjoy our authentic Pizza in a tasting - it's almost like spending the day in Italy.
More information and registration on our website www.brotbakery.com/classes - only 2 spots left.
November and December classes include Vegan Pastries and Holiday Baking in the European traditions.

Dec 24, 2024, 10 to 11 AM

Dec 26, 11 AM to 3 PM, Dec 28, 2024

Dec 29, 2024, 5:30 PM