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Happy Hour - Handmade Pizza + Wine Pairing
Start Date: 5/7/2021Start Time: 4:00 PM
End Date: 5/7/2021End Time: 5:00 PM

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!

Contact Information:
Name: Rosemary Trout
Email: rek23@drexel.edu
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  • Parents & Families

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