Make your own pizza in class from fermented sourdough provided by the instructor!Learn about how to prepare the starter, create the levain, mix the dough, hydration levels, fermenting and proofing the dough, and how to shape the pizza in a Neapolitan style. Larry uses local spring water and a blend of 00 Italian tipo flour and locally milled, Baker's Field Flour in his crust, and cheese from Richfield Farmer's Market vendor, Eichten's Cheeses. Each participant can try samples and make their own whole cheese pizza to take home.
