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Friday October 20 @ 10:00 am – 1:30 pm
Rupert is passionate about pizza, he also has the skill and knowledge to show you the secret to making the perfect pizza for your friends and family at home!
With the rapid increase in families across the UK investing in portable, fixed or even pizza stones at home, learning how to create the very best pizza is vital!
Starting with your pizza dough, you’re able to roll and shape it – and then add the fresh tomato sauce. And of course, it would not be complete without all the authentic local ingredients that you wish to add for your toppings!.
You finally bake your edible masterpiece in a traditional wood oven and enjoy the fruits of your labour with a well deserved glass of wine or beer.
So if you fancy this fully immersive and eye opening pizza masterclass, and whether you are a newbie or the resident ‘pizzaiolo’ this course is for you.
Max student to tutor ratio 10/1
Welcome: Meet your tutor and see for yourself the Philleigh Way farmhouse cookery school and garden. Enjoy a morning tea or coffee and tasty Philleigh Way treat.
The Day: The course includes all you need from dough to sauce, proving to shaping, and also lighting fires for wood ovens and use of a gas portable Ooni. All equipment, aprons, food and drink is provided including a glass of wine with a delicious lunch (can you guess what?!).
Close: Have a chat with fellow course attendees and members of the Philleigh Way team. This is a guide to the days activities and may vary depending on the season as well as the group’s interest.
- Ingredients dough selection: flour types, salt, water and oils
- Authentic and tailored dough recipes and formula
- Fermentation process: dry yeast and sourdough
- Dough balls technique
- Stretching dough techniques
- Pizza toppings selection, preparation and management
- Oven management
- Wooden, electric and gas oven baking technique
Age: 16+ or 13+ if accompanied by a paying adult.
Please note: We are sorry but this course is not suitable for coeliacs or those with a gluten intolerance.