Join us on a culinary journey to 18th century Naples as we learn about the birthplace of pizza, the craftsmanship of the pizzaiolo (the expert pizza-maker).

This hands-on class will cover the origin, culture and customs surrounding pizza making (and eating!) in Italy, hands-on instruction of the techniques for preparing Neapolitan-style dough, leavening, shaping of the dough and high-temperature baking methods. We’ll create traditional tomato sauce and discuss selection and application of traditional pizza toppings. Students will bake their own pizza and practice loading it into the wood-fired oven.

The class will take place in Brotbakery’s scenic Fairfax bakery with wood-fired oven and will include coffee, tastings and lunch. Students will take home a recipe packet and their own pizza dough to bake at home.

For more information and to register for this class visit http://brotbakery.com/classes.
Proceeds from the class will support Slow Food Vermont.