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Perfect Pan Pizza with Peter Reinhart
July 13 @ 10:00 am - 4:00 pm
Join us for a pizza party based on Peter’s newest book, “Perfect Pan Pizza” which was just released in May. In this class he will show why pizzas baked in pans are the hottest trend these days in the pizza world. These include deep-pan “Detroit-Style,” Sicilian Pizzas, Grandma Pizza, Focaccia, and thin crusted Roman-Style pizzas. They’re fun to make, have amazing, crackly, buttery crusts, and are especially suited for baking in home ovens as well as in pizzerias. This is a class for everyone who loves pizza in all of its infinite variations.
Menu: Detroit-Style Classic Red-Stripe and also Detroit-Style Pepperoni Deluxe; Roman-style Bianca and Rossa pizzas, Focaccia Genovese with tomatoes and pesto (and other variations), Sicilian “Clams Casino” Pizza, and a Grandma-Style ‘Reverse Cheese and Sauce’ pizza. In this hands-on class we will make three types of dough: Classic White, Country-Style (partial whole-grain), and Sourdough. Everyone will also make your own pan pizza dough to take home with you.
PETER REINHART is a baking instructor at Johnson & Wales University. He was the co-founder of the legendary Brother Juniper’s Bakery in Santa Rosa, California, and is the author of twelve books on bread baking, including Brother Juniper’s Bread Book and the modern classic The Bread Baker’s Apprentice, which was named cookbook of the year in 2002 by both the James Beard Foundation and the International Association of Culinary Professionals. He lives with his wife, Susan, in Charlotte, North Carolina.