December 13 @ 10:00 am - 2:00 pm
Join us for hands-on pizza making with Chef Peter Conn. In this class he’ll share techniques so you can create luscious pies at home. The emphasis will be on thin crust pizza with fresh and colorful toppings, though we will also explore a simple, tasty focaccia with fresh herbs and extra virgin olive oil, pizzettes and calzone.
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 Biga 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, Classic Marinara and Pesto. 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 Biga Pre-ferment
Quick Tomato & Basil Sauce
New Jersey Marinara Sauce
Ricotta & Goat Cheese Filling for Calzone
Our kitchen will prepare a variety of toppings and salads to eat with your pies.
Peter Conn started his career at Gayle’s Bakery in Capitola, over 35 years ago, first as a pastry baker, and later as head of the bread department. Following Gayle’s, Peter worked as the assistant production manager for Metropolis Baking Co. before a stint as pastry cook for Campton Place Hotel in San Francisco, where he perfected restaurant desserts. Peter worked as manager of bakery training for six years at Il Fornaio, opening 6 restaurant bakeries and overseeing a number of projects for their wholesale bakeries. In 1998 he was awarded Baker of the Year. Peter left Il Fornaio to open and operate his own bakery café Art of Baking in Berkeley. Peter has taught both professional and non-professional classes at the Culinary Institute at Greystone, the California Culinary Academy, and a number of smaller school, and is a current member of the Chef’s Council for the Center for Culinary Development Innovation.