During this half-day workshop you’ll make your dough with Antonella's sourdough, and like an Italian “pizzaiolo” you’ll roll by hands the base of pizza then you can choose the topping among many typical Italian and regional ingredients like as buffalo mozzarella, real Bologna Mortadella, Parmiggiano Reggiano, S. Daniele ham and a lot of seasonal vegetables to combine at the best way.
Antonella will teach you also how to make a high hydration dough for the “pizza in teglia”, pizza cooked in a pan, at typical Italian style. Also this kind of pizza will be garnished with special toppings.
About the teacher, Antonella Scialdone:
Researching the outstanding health benefits of sourdough and more natural grains and their cultivation methods, she began to delve deep into the concept of sourdough and different types of grains and flours and has since become one of Italy’s leading sourdough experts. She has published various books on the subject and she offers her expertise both to amateurs and professionals.
All the material necessary for the realization of the course is entirely provided by La Pasta Madre.
