Event Description
Please join Chef Rich Pepino, Executive Chef of FHM and Dr. Rosemary Trout, Assistant Professor, Program Director of Culinary Arts & Food Science, and Featured Food Scientist @Epicurious.com ""4-Levels"" in making handmade pizza, from crust to toppings! We'll be making wine recommendations, and even have a glass as we cook and talk about ingredients, flavor dynamics, and a little bit of the science behind pizza! If you want to follow along, here's the dough recipe. Toppings are whatever you like and have on hand.
Dough Recipe
- 3 ½ Cups Flour (Bread flour works best - but you can also use 50% whole wheat flour)
- 2 Cups Water (Around 70 degrees)
- 2 Tsp. Active Dry Yeast (Fleichmann's, Red Star)
- 1 Tsp Sugar
- 2 Tsp Salt
- 1.Combine Flour and Salt. (Set aside)
- 2.Pour water in mixing bowl with sugar and yeast.
- Rest around 7-10 minutes or until the yeast is active and bubbling.
- 3.Slowly mix the flour into water mixture. (Around 5 minutes on low if you have a standing mixer, and 1-1 ½ minutes to finish on medium high. You can also mix by hand....for a little while!)
- 4.Let dough rest at least 2 hours, but overnight if possible.
Registration information available here!
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