Woodfired Pizza Workshop
If you’ve got a home pizza oven, you’re thinking of buying one or looking into starting a pizza business, this course could be perfect for you. It would also make a great gift for the aspiring pizza maker in your life. Join David Finn, founder and owner of Sherwood Fired, as you delve into the world of pizza making.
David’s knowledge base has been built up over 6 years running his own successful pizza company, developing and refining his skills as a master pizzaiolo. Before setting up his business David, a chef at the time, also did a pizza making course at The School.
This hands-on course will give you chance to learn how to make 3 different styles of pizza, Neapolitan, thin Roman ‘Tonda’ and Calzone pizzas, using high and low hydration dough, at varying temperatures.
Topics will include:
- Ingredient selection
- Dough making
- Dough storage
- Stretching techniques
- Launching, turning and removing
- Recommended equipment
The focus will be on getting outside and using the ovens. The doughs you will hand stretch and shape before baking, will be prepared in advance for you. All recipes and tips for making the doughs are included in the course
The day will round up with a Q&A session.
This course will take place at The School, where pizzas will be baked in a variety of gas and wood-fired domestic type pizza ovens, as well as a larger mobile wood-fired oven.
Refreshments will be available throughout the day, as well as a buffet style lunch prepared by our team of chefs. All ingredients, equipment and recipes will be provided.
The School of Artisan Food makes a conscious effort to reduce waste and packaging. We encourage students to bring their own containers to transport their food home.
This course is suitable for vegetarians and vegans.
10:00 - 17:00