• Introduction of the Molino Denti & milling flour process
• Classification of different types of dough and flours
• Preparation of Al Taglio Style Pizza on a wooden pizza peel and kneading with Crokkia flour (fermented with high hydration a day prior)
• Pizza with flour type “1” Infibra 1/300 (High fermentation / BIGA)
• The classic pizza dish, created with the new Primamacina by Molino Denti
• High hydration-kneading fermented with the poolish method
• Preparation of a gourmet dough that features turmeric, ginger and poppy seeds
• Authentic pizza dough making techniques with a focus on highly hydrated doughs, which are fermented prior to preparation
• Dough handling, preparation and manipulation techniques
• Demonstrations of dough formation
• Tasting of the finished products