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8人參加，年齡須滿18歲。 每位參加者必須自行了解使用的食材，並與體驗達人溝通相關飲食限制或過敏情形。 生食或食用半熟的肉類、家禽、海鮮、貝類或雞蛋，可能會提高感染食源性疾病的可能性，參加者也應當將此風險納入考量。
The pizza dough contains gluten. Guests are welcome to bring their own gluten-free dough, and I can still teach the basics of pizza making. No pets, smoking, vaping, drug use, or weapons are allowed on the property.
Baking Neapolitan Pizza in a Brick Oven