Come and join Richard Bertinet for the morning as you learn how to make pizzas the Bertinet way in this winter version of our sell out workshops. With Richard you will be working a levain and levure dough to make sourdough pizzas. You’ll be learning his bread making technique before you rest, shape and prove the dough ready for your pizzas. We will show you how best to freeze the dough so you always have fresh pizza on hand for a quick lunch or dinner.
We will give you plenty of ideas for your winter pizza toppings, including a tartiflette version with potatoes, reblochon cheese, lardons and onions, a classic from the French Alps and a pissaladière version packed with caramelised onions, anchovies and olives. The pizzas will be fired (weather permitting) in our Gozney oven outside or baked in our conventional ovens. You will have some pizza with us before you go along with a glass of wine and you will take 2 pizzas away with you.
This is the perfect workshop as a gift for the aspiring pizza maker in your life and a great afternoon to come on your own or with a group of friends. You will leave us with the skill of working the dough Richard’s way and be able to master the perfect pizza at home.
The workshop starts at 10am and will finish at 12 midday.
