Neapolitan Style Pizza

There is nothing like homemade pizza fresh from your oven anytime your heart desires. In this hands-on class, Chef Vindi Rathnayake will guide you in taking pizza dough one step further through a slow, 24-48 hour fermentation. Made with a small amount of yeast and given time to rest and develop in the cold, the dough gradually builds depth of flavor, a light, airy texture, and a beautifully strong structure that simply can’t be rushed. This extended fermentation transforms simple ingredients into something extraordinary—resulting in a crust that’s crisp on the outside, tender and chewy on the inside, and full of subtle, well-developed flavor. You’ll learn the steps for making pizza dough including kneading and proofing techniques as well as how to shape and bake dough so you’ll feel comfortable turning your kitchen into a mini pizzeria.