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The Fundamentals – Dough Making

What is the purpose of kneading? Is my dough too wet or too tough? Why does it need to rest? This class led by Chef Barbara Sowatsky will  focus on what to look for when making basic bread and tart dough. You will make a pizza dough that is versatile enough to make not only pizza, but quick flat breads and focaccia. You will make a classic tomato sauce (another mother sauce) to adorn your pizza. For desserts, we will make a Crostata – a free form pie using the best fruit of the season.

Easy Pizza Dough, Marinara Sauce, with assorted Pizza Toppings

Flakey Tart Dough, Apple Crostata, and Easy Forcaccia 

All to be enjoyed with wine.

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