The ancient Romans were on to something when they invented panis focacius, an oven-baked flatbread and ancestor of the modern pizza. Add a few centuries and the all-important tomato and now we’re talking about a true classic of international gastronomy.
Perhaps you’ve tried your hand at pizza-making at home and been disappointed by irregular, underbaked crusts or soggy toppings. Good news: a few key techniques and some inexpensive equipment are all it takes to improve your pizza skills (and pizza outcomes) immensely. Reference Librarian and avid baker Franklin Walther will show you how to make your own crust, sauce, and toppings from scratch, and yes, we will bake several pizzas in class, and yes, we will be eating them.
Registration required. Click here to register.