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Sunday, March 21st | 3:00pm-5:30pm | Learn How To Make Pan Pizza with Peels On Wheels (Advanced)

Sunday, March 21st | 3:00pm-5:30pm | Learn How To Make Pan Pizza with Peels On Wheels (Advanced)

$48.00

In this advanced class students will learn how to prepare pan pizza at home. Students will learn techniques such as stretching, pan proofing, dimpling, par baking and topping pan pizzas. Class will also review various types of pan pizza such as: Detroit style, Sicilian style, Grandma style and Pizza Al' Taglio. Students will learn about ingredients and characteristics specific to each style during the class. Students need to have taken Pizza Dough Basics With Peels On Wheels or have the ability to prepare a "high hydration" pizza dough before signing up for this class.

This is the last class in a three class series with Peels On Wheels. The first and second classes in this series will be March 7th, Pizza Dough Basics and March 14th, Learn to Make Pizza. Students can either purchase single classes in this series or a Three-Class Package.

Ingredients and equipment for Sicilian/Grandma/Pizza Al' Taglio style pizzas:
- 900g "high hydration" dough ball (must be prepared 24 to 36 hours in advance)
- 6-8 Tbsp olive oil/vegetable oil
- 300g - 400g low moisture mozzarella cheese
- 300g - 400g fresh mozzarella 
- 28 ounce can of tomato (look for: whole peeled San Marzano, peeled plum or crushed)
- Parmigiano reggiano or Pecorino Romano to garnish 
- Any additional toppings you wish to top the pizza with
- 14"x14" Sicilian/Grandma style Pan or 12"x17" baking sheet (Lloyd Pans brand pan recommended for best results)
- Thin metal spatula 

Ingredients and equipment for Detroit style pizzas:
625g "high hydration" dough ball (must be prepared 24 to 36 hours in advance)
- 6-8 Tbsp olive oil/vegetable oil
- butter
- 500g - 600g Wisconsin brick cheese (if you can't get brick cheese use a 50/50 blend of low moisture mozzarella and mild white cheddar. Cabot brand cheddar or Galbani brand mozzarella)
- tomato sauce (can use tomatoes from the 28oz can under Sicilian/Grandma/Pizza Al' Taglio style pizzas)
- Parmigiano reggiano or Pecorino Romano to garnish
- Oregano to garnish
- Any additional toppings you wish to top the pizza with
- 10"x14"x3" Detroit style pizza pan or 12"x12"x3" brownie pan (Lloyd Pans brand pan recommended for best results)

Additional equipment:
- food scale (optional, but encouraged)
- measuring cups
- measuring spoons
- saran wrap
- pizza cutter

Please note: This class does not include an ingredient kit and students need to prepare a pizza dough 24-36 hours before the start of class. Students need to have taken the March 7th Pizza Dough Basics With Peels On Wheels or have the ability to prepare a "high hydration" pizza dough before signing up for this class.

Age:
The recommended age for this class is 16+.

Location:
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.