Pizza with Michael Kalanty
September 20 @ 9:00 am - 1:00 pm
Join us for 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.
Learn how to make a quick & easy dough that can be ready in an hour. Plus, work with a long fermentation dough made with a Poolish pre-ferment. We’ll practice hand-stretching techniques to build your dough confidence. Compare and contrast the different crusts to find your favorite!
You’ll learn Chef’s most popular pizza sauces: Quick Tomato & Basil, New Jersey Marinara, Pesto, and Garlic & Cream. With these in your repertoire, there’s an unlimited number of pies you can make at home. This class is for anyone who wants more hands-on experience making, shaping, and working with doughs.
Quick & Easy Pizza Dough
Boulanger Pizza with Poolish Pre-ferment
Quick Tomato & Basil Sauce
New Jersey Marinara Sauce
Garlic-Infused Cream Sauce (Perfect for Vegetarian Pies!)
“Every class I teach must give students the confidence and the techniques to make these breads at home, successfully!” With that mantra, MICHAEL KALANTY served as Dean of Education at the California Culinary Academy in San Francisco and was twice named Instructor of the Year by Le Cordon Bleu. The author of several professional baking programs in the U.S. and internationally, his focus is taking professional techniques and making them accessible to aspiring bakers. His first book, How To Bake Bread: The Five Families of Bread®, won the Gourmand International award for Best Bread Book in the World in 2011. At Craftsy.com, his video courses cover baking science, techniques, and whole grain breads. A leader in the sensory world for baked goods, he holds the copyright for the Aroma and Flavor Wheel for Bread©. In his spare time, he leads tasting and baking tours through Paris and the French provinces.