Pizza, Calzone and Foccacia
Saturday, April 12, 2014 from 5:00 PM to 8:00 PM (PDT)
Chef Chris Pipilis draws upon his experience at Oakland's Pizzaiolo restaurant where his skill in making "dough" really "pays" off. You'll get hands on in making your own dough then when its rising, we'll make a batch of sauce and prep all the toppings. Our discussion will also cover the tools you need to make a perfectly crispy crust and still have a bit of chew to the dough.
Cost is $90. Class begins at 5pm and lasts approximately 3 hours.
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