{"product_id":"neapolitan-pizza-making-class","title":"Neapolitan Pizza Making Class","description":"\u003cp is=\"\" id=\"E1507\" class=\"x-scope qowt-word-para-23\"\u003e\u003cem\u003e\u003cspan is=\"\" id=\"E1508\" class=\"qowt-font2-Calibri\"\u003eValue: $300-500\u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp is=\"\" class=\"x-scope qowt-word-para-23\"\u003e\u003cspan is=\"\" class=\"qowt-font2-Calibri\"\u003eCome master the art of authentic \u003cmeta charset=\"utf-8\"\u003eNeapolitan pizza in this hands-on culinary experience with Meadowbrook dad, Taylor Vavra!\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv aria-expanded=\"false\" aria-controls=\":oag\" aria-owns=\":oag\" spellcheck=\"false\" aria-multiline=\"true\" role=\"textbox\" aria-label=\"Message Body\" class=\"Am aiL Al editable LW-avf tS-tW tS-tY\" id=\":jx4\" tabindex=\"1\"\u003e\n\u003cul\u003e\n\u003cli\u003eLearn 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.\u003c\/li\u003e\n\u003cli\u003eClass will include all ingredients.\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eIdeally 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.\u003c\/li\u003e\n\u003cli\u003eClass would be limited to 2-4 people.\u003c\/li\u003e\n\u003cli\u003e\n\u003cmeta charset=\"utf-8\"\u003eDate upon mutual agreement\u003cmeta charset=\"utf-8\"\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eNote from Taylor:\u003c\/strong\u003e  \u003cmeta charset=\"utf-8\"\u003eGrowing 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.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Spring Gala Silent Auction","offers":[{"title":"Default Title","offer_id":50728734916889,"sku":null,"price":300.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0751\/9240\/2201\/files\/unnamed_12.jpg?v=1746107310","url":"https:\/\/thistlewaithe.myshopify.com\/products\/neapolitan-pizza-making-class","provider":"ThistleWaithe","version":"1.0","type":"link"}