Join us for a day of hands on pizza making with Chef Michael Kalanty. Maybe you’ve already tasted Michael’s wood-fired pies at his Pizza Pop-up at Cornerstone Sonoma Marketplace! In this class he’ll share techniques so you can create these luscious pies at home.
You’ll work with different types of pizza doughs in class. You’ll delve into the Fermentation Phase of the dough process and learn to make adjustments to fit your schedule. There will be a sensory evaluation segment so you can taste for yourself the possible flavor and texture profiles you can elicit in your doughs. We will be able to bake in a Capone oven and learn techniques for baking in your home oven.
Having won awards as an author (“Best Bread Book of the Year”, Paris Cookbook Fair, 2011) and an instructor (“Culinary Instructor of the Year”, Le Cordon Bleu Schools International, 2010), Michael’s approach is hands-on, personalized, and accessible. His background as a personal trainer will help you learn the ergonomics of working with dough that are best for you! This class is for anyone who wants more hands-on experience working with doughs.
Lunch will be served.