Cooking Course Pizza pan and high hydration
Region: Abruzzo Locality: Pescara
from: 15 June 2024 Duration: 1 days
Availability and Prices Request
Discover all the secrets and techniques for making an excellent pan pizza, using the right amount of yeast and perfect cooking. Pizza al Padellino is also known as Pizza al Tegamino, as it is a dough that is managed by cooking on a circular sphere pan. It is a much more hydrated dough than a classic pizza dough, with a series of possible variations in the manufacturing phase that affect the quality, aesthetics and personality of the final product. It's crunchy and smaller than a classic Neapolitan pizza, ideal to eat with friends to try different flavors or as a quick dinner. With this course you will learn all the secrets for making a fragrant and tasty pizza at home. The course is practical and suitable for everyone!