The Inevitably Delicious Al Taglio Pizza Course
Courtesy of Thrilist
Roman pizza is having a moment right now and it isn’t just Canadians drooling over the trending pie. We are known to be partial with Neapolitan-style pizza, but pizza al taglio AKA Roman pizza, has only recently been picked up by our radar. Within the pizza varieties, Roman pizza stands out with its ethereal texture. It’s light and fluffy yet thick enough to be topped with cheese, vegetables and meats without fear of falling apart.
Courtesy of Trip Advisor
The dough’s consistency is achieved with a technique called cold fermentation, which is when it’s refrigerated for up to 72 hours, in order to slow the yeast fermentation process. When cooled, yeast takes longer to produce carbon dioxide, which translates in the gluten taking more time to develop. The more complex the gluten network, the more CO2 can be locked in while baking, leading to a delicate, more nuanced bread.
Courtesy of Cucina e Vini
As a distant cousin to Naples, this Roman “street food” is baked in rectangular pans and decorated with a vibrant selection of ingredients.
Enroll today, to this inevitably delicious class! Led by our knowledgeable pizzaiolos, the course will dive into the theory behind the airy, crispy dough. Students will then have the chance to master the mixing, kneading and making of the pizza. By utilizing a variety of different assortments, students can develop a preference of ingredient combinations to create their ideal pizza.
Don’t miss your opportunity to participate on Wednesday, November 20, 2019! Spots are limited so don’t wait, because they may sell out.