There is nothing like homemade pizza fresh from your oven anytime your heart desires. In this hands-on class, Chef Vindi Rathnayake will guide you in taking pizza dough one step further through a slow, 24-48 hour fermentation. Made with a small amount of yeast and given time to rest and develop in the cold, the dough gradually builds depth of flavor, a light, airy texture, and a beautifully strong structure that simply can’t be rushed. This extended fermentation transforms simple ingredients into something extraordinary—resulting in a crust that’s crisp on the outside, tender and chewy on the inside, and full of subtle, well-developed flavor. You’ll learn the steps for making pizza dough including kneading and proofing techniques as well as how to shape and bake dough so you’ll feel comfortable turning your kitchen into a mini pizzeria. In this class, using Chef Vindi’s pre-made dough, you will hone your shaping skills and bake three different pizzas to enjoy in class. You will also make your own dough from scratch, which will need a final proof at home, allowing you to make pizza for your family and friends.

• Classic Margarita
• Burrata, Soppressata, Tomatoes and Arugula
• Wild Mushroom, Italian Sausage and Peppers
• Drizzles: Hot Honey and Aged Balsamic Vinegar