Neapolitan Pizza Making Class

• Learn to craft dough from scratch, stretch it, build a pizza and cook it to perfection with a leopard-skin crust. We will discuss all ingredients before diving into techniques and tips developed after years of making pizza. We can also discuss ovens and tools if you are just getting started.
• Class will include all ingredients.
  
• Ideally this would take place in your home. If you have an outdoor pizza oven that’s great! If not, I can provide a pizza steel for cooking in your kitchens oven.
• Class would be limited to 2-4 people.
• Date upon mutual agreement

Note from Taylor:  Growing up in an Italian-American home my grandmother loved to cook and feed the family. I now carry that on and love to cook for friends and family. Several years ago I began to explore the world of Neapolitan pizza. It became a bit of an addiction and while I mainly cook at home, I have done some popups with like-minded friends. I mainly cook with a 72 hour cold ferment dough cooked at temperatures in the 900-1000f range. It’s endlessly fun to explore different toppings across a variety of cuisines.