Cooking With Fire: Authentic Neapolitan Pizza from the Wood Fired Oven

Cooking With Fire: Authentic Neapolitan Pizza from the Wood Fired Oven

August 27, 10 AM to 2 PM includes tasting
Level: All levels, min. 6, max. 10 participans
Location: Brot Bakehouse School and Kitchen at Brotbakery, 38 Meade Rd., Fairfax Vermont
$105 - Includes coffee, tea and tasting lunch plus all materials and handouts

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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), and the unique geographical and environmental conditions that make the Campania region of Italy world renown for its pizza.

The class will begin with an introduction to the origin, culture and customs surrounding pizza making (and eating!) in Italy. A slideshow documenting pizza history and culture will accompany the lecture and demonstrations, transporting us to Southern Italy. We will explain the rules set by the Associazione Verace Pizza Napolitana for creating a “True Neapolitan Pizza”. 

Significant time will be devoted to hands-on instruction of the techniques for preparing Neapolitan-style dough, including flour types, leavening, shaping of the dough and high-temperature baking methods in both wood-fired and home ovens. We will demonstrate how to make traditional tomato sauce and we will discuss selection and application of traditional pizza toppings. Students will bake their own pizza and practice loading it into the wood-fired oven. Emphasis will be on teaching participants the specific skills to recreate an authentic Neapolitan pizza. At the end of the day you’ll feel like you’ve spent the afternoon in Italy.

The class will take place in brotbakery’s scenic Fairfax bakery with wood-fired oven and will include coffee, tastings and pizza lunch.

Topics covered:

  • History, culture and traditions of Italian pizza making
  • How to mix, leaven, stretch and form the dough for a perfect crust
  • Secrets to making authentic sauce
  • Knowing your ingredients: difference between Italian and American flour types, how to select the best tomatoes for sauce, varieties and brands of mozzarella
  • How to create an authentic crust in a home oven
  • Overview of a range of tools, equipment and ingredients and where to source everything you’ll need for pizza baking at home 

Co-taught by baker-anthropologist team Heike Meyer & Anna Mays

sign up on our class page

Please be aware of our cancellation policy:

- Full Payment is due upon registering for a class. We understand that there will be circumstances whereby you will need to cancel your course or change the date. Given two weeks or more notice we are happy to offer a full refund.

- If we need to postpone or cancel a class either a full refund will be given, or you can use your payment as a credit towards any future class.

- If you need to cancel last minute - two weeks or less of the class date -  a full refund will be offered if we can refill your booking. Otherwise a 50% refund will be issued. 

Event Date: 
Sunday, August 27, 2017 - 10:00am to 2:00pm