Traditional Pizza Making Course - Half Day
Antonella believes that the key to making the perfect pizza is a dough made with a natural yeast starter, so the first step in the class is learning how to make a sourdough from scratch. She will share all the tricks to make both a delicious and healthy pizza when you return home. You will learn how to make a basic pizza dough with a sourdough starter in the same way as an Italian ‘Pizzaiolo’ and roll the base of the pizza by hand. You will also learn how to taste typical pizza toppings and how to recognize their quality – from real tomato sauce, buffalo mozzarella, extra virgin olive oil charcuterie and also experiment with topping combinations – from seasonal vegetables, to different types of cheeses, sausage and a large variety of others. Of course, you won’t leave until you have tasted the perfect Italian pizza!
Antonella, Yummy Italy’s sourdough bread and pizza tutor, originally from Naples, graduated with a degree in Political Science from the University of Naples in 2000 and went on to work for a well-known corporate training company as a quality and project manager.
Having spent her childhood summers in her grandfather’s pastry shop where she and her family made all kinds of pastries and sweets, her love for baking and sourdough took over when in 2009 she participated in a bread-making workshop and received a piece of sourdough with which she fell in love.
Researching the outstanding health benefits of sourdough and more natural grains and their cultivation methods, she began to delve deep into the concept of sourdough and different types of grains and flours and has since become one of Italy’s leading sourdough experts. She has published four books on the subject: La Pasta Madre (Sourdough) published in 2010, Kamut, published in 2012, Pasta Madre, Pane Nuovo, Grani Antichi (Sourdough, New Breads and Heritage Grains) published in 2015 and in 2017 she published Pane e Pasta Madre (Bread and Sourdough).
Antonella is a keen photographer and has taken all the photos for her books. She appears regularly on TV and has been a judge in the International Best Pizza Championships.
Since 2014 she has been running her own cookery school specializing in sourdough bread and pastry courses. Antonella is also the educational brain behind Yummy Italy’s corporate team-building and incentive experiences.
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Included: Tuition in English, all ingredients, a Yummy Italy apron, recipe sheets, a piece of sourdough and one pack of organic flour.
Not included: Transport, Accommodation or Accident and Health Insurance