New York Style - Toronto - Nov 19/20
10:00-3:00 Each day
$695.00
Unit price perNew York Style is a pizza that can draw its roots back to the Napoletana style pizza by Italian immigrants who settled New York in the early 1900s. Pizza was the perfect food for those without very much money. For those who were unable to afford a whole pizza, it was possible to purchase just one slice. This accessibility quickly made it a very popular food choice in New York.
New York style pizza is traditionally a large round hand-tossed thin crust, often sold in wide slices to go. The crust is thick and crisp only along its raised edge, yet soft, thin, and pliable enough beneath its toppings to be folded in half to eat. Traditional toppings are simply tomato sauce and shredded mozzarella cheese but can be as expansive as your imagination allows.
Taught by New York native, and professional pizza chef Luis Perez; this class will teach you how to make this regional wonder. The two day class will have participants making and tasting New York style pizzas under the guidance of Luis, with the opportunity to ask questions and develop their own style for the future.
n our class you will learn how to prepare this beautiful pizza from a real New York style pizzaiolo. Participants will prepare the dough from scratch and learn all the secrets from our pizzaiolo on how to pick flour and mix the dough. You will learn how to pick toppings for the pizza and cook it in a state of the art electric oven.
At the end of the class, you'll have the opportunity to taste your own delicious New York style pizza and take home the recipe so you can impress your family, friends and customers with your new pizza-making skills. Whether you're a pizza enthusiast or just looking for a fun cooking class, our New York style pizza class is perfect for anyone who loves delicious pizza!
- Choose the right type of flour for New York style pizza
- Make the typical New York Style dough
- Portion, divide & round pizza dough
- Stretch the pizza dough.
- Top the pizza with new & trendy toppings.
- Cook pizza using a deck oven and use pizza tools
Schedule
Day 1
| Time | Topic | Type |
|---|---|---|
| 10:00-10:15 | Introductions | |
| 10:15-11:00 | Theory - Flour types, History of pizza style | Lecture |
| 11:00-11:45 | Make the dough from scratch - Using the dough mixer | Demonstration |
| 11:45-12:30 | Portioning, Shaping & Rounding the Dough | Practical |
| 12:30-1:00 | Lunch Break - Pizza made by master instructor | Demonstration |
| 1:00-1:30 | Sauce selection and ingredients | Lecture |
| 1:30-2:00 | Hand stretching dough | Practical |
| 2:00-2:30 | Launching and using the peel | Practical |
| 2:30-3:00 | Pizza Demonstration - Examples from the instructor | Demonstration |
Day 2
| Time | Topic | Type |
|---|---|---|
| 10:00-10:30 | Portioning | Practical |
| 10:30-11:00 | Stretching/launching practice | Practical |
| 11:00-2:00 | Build and bake pizzas | Practical |
| 2:00-2:45 | Questions | Practical |
| 2:45-3:00 | Certificate handout and photo | Demonstration |
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KNOWLEDGEABLE INSTRUCTORS
Small Classes
Small class sizes ensure that every participant has opportunity to work with the instructor. Learn from their extensive knowledge not only on pizza making, but the pizza industry and working in or running a pizzaria.
PRACTICAL PIZZA MAKING
Hands On
Over half of each class is dedicated to hands on experience. Learning how to use the equipment, divide and shape the dough, choose toppings and bake your pizzas!