Italian Pizza: Origin, Culture and Baking Techniques of Neapolitan Pizza
Sunday, August 27, 2017 - 10:00am to 2:00pm
NOFA Members will receive 10% off with coupon code NOFAVT
Join us for a celebration of Neapolitan Pizza making and Vermont foods with this unique class and tasting! A portion of the class proceeds will go to support NOFA Vermont in their efforts to promote a more viable food system.
Join us on a culinary journey to 18th century Naples as we learn about the birthplace of pizza, the craftsmanship of the pizzaiollo (the expert pizza-maker), and the unique geographical and environmental conditions that make the Campania region of Italy world renown for its pizza.
The class will begin with an introduction to the origin, culture and customs surrounding pizza making (and eating!) in Italy. A slideshow documenting pizza history and culture will accompany the lecture and demonstrations, transporting us to Southern Italy. We will explain the rules set by the Associazione Verace Pizza Napolitana for creating a “True Neapolitan Pizza”.
Significant time will be devoted to hands-on instruction of the techniques for preparing Neapolitan-style dough, including flour types, leavening, shaping of the dough and high-temperature baking methods in both wood-fired and home ovens. We will demonstrate how to make traditional tomato sauce and we will discuss selection and application of traditional pizza toppings. Students will bake their own pizza and practice loading it into the wood-fired oven. Emphasis will be on teaching participants the specific skills to recreate an authentic Neapolitan pizza.
At the end of the day you’ll feel like you’ve spent the afternoon in Italy, complete with learning some basic Italian!
The class will take place in Brotbakery’s scenic Fairfax bakery with wood-fired oven.
- History, culture and traditions of Italian pizza making
- Mixing and shaping pizza dough for a perfect taste, texture and crust
- Secrets to making authentic sauce; best options for winter and summer
- Knowing your ingredients: difference between Italian and American flour types how to select the best tomatoes for sauce, varieties and brands of mozzarella
- How to create an authentic pizza in a home oven
- Overview of a range of tools, equipment and ingredients and where to source from - everything you’ll need to make the perfect pizza at home
Co-taught by baker-anthropologist team Heike Meyer & Anna Mays
Heike Meyer is the owner and founder of the Brotbakery, a small artisan bakery and education project, focusing on all hand-made breads & pastries, traditional baking techniques and baking with all-natural leavening.
Anna Mays is an anthropologist who enjoys researching and teaching about world culinary traditions, agricultural practices and the intersection between food, culture and well-being.
Together they created Brot Bakehouse School and Kitchen to teach authentic cooking & baking techniques and showcase food traditions from around the world.