PHOTO-ESSAY. I took his class and it was a blast. I’m the daughter of a baker, and there were many bakers in the class. It was as much a bread class as it was a pizza class. Mike has certificates from Accademia Pizzaioli and the Italian Culinary Institute for Foreigners (ICIF) so he has plenty to teach. I learned more in two days, than I knew from a lifetime of baking bread.

Starting off at 8:00am at Seville Tapas in Princeton Harbor. Mike McGrath talks about weighing and measuring flour, water temperature and time.

He discusses gluten-free flours, as well.

Clever wood chopping

Weighing, shaping the dough balls, then the stretch. Lots of technique.

Second day. We learned to make dough by hand and build a pizza fire.

Learn about Pinsa Flour.

Tada!

NEXT CLASS ….

Wood Fired PIZZA Class with Mike McGrath @ Seville Tapas

This class covers the ingredients, preparation and baking of true Neapolitan style pizza in a wood fired oven. No previous experience is required.

The oven we’ll be using is a Valiorani wood fired oven (forno a legna).

The style of pizza you’ll be making is the classic Neapolitan pizza, 14″ in diameter.

By the end of day 1 you’ll have experience mixing dough, portioning and shaping. You’ll also be introduced to the skills needed to place, spin and remove pizza from the oven.

On day 2 you’ll be working with the dough you mixed the previous day.

We’ll also mix whole grain and gluten-free flours, too!

The focus is on improving your shaping skills, choosing toppings and handling the pizza peel.

We’ll spend time understanding the oven, managing the fire and baking your pizza to perfection.

Coffee and muffins in the morning are included in the price.

Lunch on day 1 is optional and is not included in the cost.

Lunch on day 2 will be your pizza, beverages not included in the cost.