Intermediate Pizza Class 1

DEEP-DIVE THREE HOUR SEMINAR: Our Intermediate classes are like most people’s Advanced classes.

But don’t worry, we take our time and walk you through lots of topics we only have to time to touch upon in our Beginner classes: flour types, yeast types, ingredient purposes, desired dough temperatures, friction factor, mixing styles, autolyse techniques, bulk fermentation strategies, alternative stretch & fold techniques, mass effect, etc.

For this class, we require a scale and a thermometer; we suggest a stand mixer but you can definitely do it by hand.

The price for membership is $150.00 now.

Membership expires after Thirty Days.

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