In this class, students will follow along as they learn to prepare pizza dough from scratch. Students will learn hand mixing and mixing with a mixer, stretch and folds, dividing, pre-shaping and shaping. Class will also review flours, leavening, fermentation processes, hydration and baker's percentages. A basic dough recipe will be provided for each student to refer to after class.
- 4-5 Ibs. flour (all purpose, bread, type 00)
- 40g (minimum) salt
- 21g (minimum) of either active dry or instant yeast (if using fresh/cake yeast at least 50g is required)
- olive oil
- 1 liter water (filtered or tap)
- food scale (optional, but encouraged)
- measuring cups
- measuring spoons
- saran wrap
- bench scraper (optional, but encourage)
- pizza cutter
Please note: Students will need to provide their own supplies for this class. Purchase a ticket to this class on it's own or as part of Peels On Wheels three-class package including Learn To Make Pizza on March 14th and Learn How To Make Pan Pizza on March 21st. Select if you would like to purchase this single class or the three-class package in the drop down menu.
The recommended age for this class is 18+.
This class will take place online through Zoom. Links for Zoom classes will be sent 1 hour before the start of class. If you do not receive your link, please check your spam or submit an email through our contact page.
About the teacher:
Luis Perez has worked in multiple facets of the restaurant industry in the last 14 years, and 10 out of his 14 years were spent working in the pizza industry. Luis found himself missing the pizza industry after a three year break and started his own pizza business called Peels On Wheels. Peels on Wheels is a fully mobile concept where Neapolitan style pizzas are stretched, topped and baked in under 5 minutes directly in front of customers. Luis is well versed in many different styles of pizza and loves sharing his pizza knowledge with others.
For details on our COVID-19 policies, class cancellation policy, parking, and more please visit our FAQs.