$50

The Art of Pizza: Local Foods + Our House Pizza +ACG + Basil's Harvest

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Local Foods

1427 W. Willow St.

Chicago, IL 60642

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Join Local Foods, The Artisan Grain Collaborative, Our House Pizza & Basil's Harvest for a wood fired pizza class!

About this Event

Artisan Grain Collaborative is teaming up with Local Foods to bring you the first class of the AGC 2019-2020 season: The Art of Pizza: Wood Fired Neapolitan Style with Our House Pizza and Basil’s Harvest.

Pizza. Dare we say that it might be the perfect food? Modern pizza topped with tomatoes, as we know it, was first made in Naples, Italy. The vine ripened deliciousness of tomatoes were added to focaccia bread.

Taking our love for the Italian Pie to the next level, Our House Pizza, a Green City Market favorite, is returning to share her experiences and knowledge in a hands-on dough to hot Italian pie class using artisan grain flours. This is a great class to take with your kids, friends, or on you own!

Rachel Post, former head baker at Floriole in Chicago, and founder/owner of Our House Pizza will show students how to make pizza; and, in a fun twist, will bring along her mobile oven so you learn to bake it outdoors! Each person will get to make a 12" pie to share with the class.

In addition, Erin Meyer of Basil’s Harvest, will share the work of the Artisan Grain Collaborative and talk about how regionally-sourced whole grain flour is a result of the important relationship between farmer, miller, and baker. Sign up today - this class will sell out!

You Will Learn:

  • overview of the pizza-making process
  • different types of regional flour to make a variety of pizza doughs
  • how to make pizza dough, hand mix, and rest the dough (we'll be using already made dough for the shaping and baking, so that there is enough time for it to have a nice long proof)
  • how take your hand-made dough home to make pizza
  • how to make focaccia bread with pizza dough (It’s DELICIOUS)
  • how to stretch pizza dough, using the table or in the air (no tossing)
  • proper toppings/sauce to crust ratio
  • how to move the pizza into the oven using a peel (different than bread)
  • how to properly rotate the pizza in front of the fire
  • what to look for in a properly cooked crust
  • making and sharing your pizza with old friends and new while asking questions and talking to the education team

About Rachel Post: Hailing from New Jersey--the land of great pizza--Rachel came to Chicago's culinary scene in 2006. As the head bread baker at Floriole, they received accolades for their bread: Top Ten Baguette in the Country, Bon Appetit (2012) and Best Bread in Chicago, Chicago Magazine (2010-2014). It was at Floriole that she really began experimenting with pizzas and pizza crusts. In 2016 she opened Our House Pizza, a mobile wood-fired catering company that serves pizzas at Green City Market, Lincoln Square Evening market, and numerous pop ups around the city. Our House Pizza makes Neapolitan style wood-fired pies, along with bialys, and focaccia. The menu changes frequently to reflect the season.

About Erin Meyer: Erin’s passion is sharing the simplicity of whole foods to create a meal that is delicious, beautiful, and has a story about how it was grown, prepared, and eaten. This story is intertwined through the connection and education amongst chefs, health professionals, educators, and farmers. As a dietitian and chef, Erin uses her previous experiences as a certified diabetes educator, food service entrepreneur, and nonprofit leader to increase the expansion of regional farm to institution food systems that emphasizes equitable access to local regenerative foods, dietary shifts for community health, and environmental protection.

About The Artisan Grain Collaborative: The Artisan Grain Collaborative is a collective of bakers, chefs, nonprofits, farmers, millers, distributors, agriculture researchers and school nutrition experts that are working to promote a regenerative food system by building the market for local grains across the Midwest. Interested in learning more about how small grains are creating big change in our local food system? Head to graincollaborative.com

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Date and Time

Location

Local Foods

1427 W. Willow St.

Chicago, IL 60642

View Map

Refund Policy

Contact the organizer to request a refund.

Eventbrite's fee is nonrefundable.

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