Guests will bake a special pizza dough designed for 900F wood-fired brick ovens. The first pizza will sizzle and finish baking in under 45 seconds with a delicious and oblong crust. We will use fresh ingredients and colorful toppings. The event will culminate with a feast of pizzas straight from the fire-lit oven. Along the way, guests will learn techniques to make better pizza at home through careful use of the different types of radiative, convective, and direct heat. Guests will also learn the basics of how to build a brick oven by hand. Kids are welcome if parents supervise.
I received training in baking European hearth breads and Italian pizza from the French Culinary Institute in NYC and the King Arthur Flour Baking facility in New Hampshire. I learned the foundations of western cooking from the Culinary Institute of America. I have been building homemade wood-fired brick ovens for almost a decade, and hosting regular baking and cooking tutorials since 2018. I have a PhD in science and engineering.
Guests will conduct the baking in my kitchen and brick oven in Ann Arbor. The present brick oven is my third hand-built oven made of firebrick, refractory mortar, mud, rebar, a homemade concrete recipe, and insulation.
最多可有8位年满18周岁的参与者参加。 参与者应自行了解所用的食材，如对某种食物过敏或有饮食限制，也应向体验达人说明。 参与者还应认识到食用生食或未煮熟的肉类、家禽、海鲜、贝类或鸡蛋可能会增加食源性疾病的风险。
Baking Neapolitan Pizza in a Brick Oven