Skip to main content

PIZZA CLASS

PIZZA CLASS (with Pita bread, Focaccia)                 Fee: P3,000.00 inclusive of ingredients

Vegetarian, Meat, and other variations

February 4
March 4
April 1


Everybody can make their own Pizzas. Small, large, minis!!!

Pizza Sandwich! Why not?


The same Pizza dough can make Pita Breads!

Using a Pizza Stone, Pita Chips baking at the bottom to crisp them up. Again, same dough.

Deep dish pizza, as requested. Lots of meat and mushroom inside.


No kidding, the same dough can be made into French Bread. Like this.


For those who want just to learn how to make Pizzas, i am opening a class once a month, possibly every first Sundays or in any available Sunday of the month. Since there's not much rising going on when it comes to a Pizza dough, meaning, you don't need to wait till it doubles or triples in height, i decided to agree on holding a one day class just for this type of bread or pie if you want to call it that way.

I am not underestimating the pie, or the bread. Pizzas should have an excellent base. That is, a very good well fermented dough, and to start that, you need a starter or a sponge the night before. From my experience, a two day old retarded dough, chilling inside your refrigerator gives the best, and most flavorful crust ever. It does not matter if your topping is just olive oil and garlic, some salt and pepper and dried rosemary, this focaccia or flatbread will taste heaven. Wait. You mean a Focaccia is also a Pizza? No.

Not too many people know that the dough you use to make Ciabattas, Focaccia, French Bread, Pita Bread, etc... can also be used to make Pizzas. There. As in really? Yup. It's the same base dough, which we call in the industry, a Lean Dough.

Lean doughs have no fat, no sugar and if there's any at all, would be in the range of 1-2 % only. You can see Molto Mario or Bobby Flay on Food Network add (this was way before facebook time guys) add a bit of sugar, some olive oil and that is just fine. The sugar feeds the yeast, the oil gives the dough some lubrication helping the gluten develops faster.

Students will learn how to prepare the sponge for the night before the big mix, how to retard the dough for extra flavor, how to freeze the dough (YES!), and how to create variations.

I love flatbreads, or to me, pizzas without the cheese and tomato sauce. Diet, diet, diet. Let's face it, pizzas can be fattening but they don't have to be all the time. I have a salad garden in my front terrace and i love to make flatbreads so i can eat my salad greens fresh, making it a complete meal with a bowl of warm soup.

Finally, students will KNEAD the dough manually, but also mix some dough using a commercial mixer. What this means is that you do not need a heavy duty mixer to make Pizzas. You can use the technique i will teach you so you don't have to break your back kneading that dough into eternity!!!
Yes, there is a better and faster way to develop that gluten and i will show you this in class. Each student will knead his or her own dough to top, bake and bring home.

This Xmas and Media Noche, Pizzas became our center attraction. Be inspired and feed your family with the best tasting pizzas. Why pay hundreds of pesos? Make your own Pizza!!!

To register for the class, please text Me: Shirley at 09495705091. Location is at Fairview. For sketch, please visit www.breadmakinglessons.com



Don't be fooled by the brown sugar, it's one of those days when i wanted to make the dough a bit sweeter than the usual pizza crusts we normally have in the house.


Mixing is where students need to pay more attention. This is not a one time on and off kind of thing. Hindi po pwedeng tapusin ang mixing ng isang beses lang. Pwede po sa Pandesal pero sa Baguette and Pizza Crust hindi po kaya.


Pizza doughs are slightly on the wet sticky side so be careful. If the dough is too stiff, the pizza will be tough and too chewy, when it cools down, it will be like cardboard.


Portion the dough and round them on a lightly greased bowl. This is crucial. Let the dough rest to mellow the flavors. Cover the dough with a damp cloth.



You can bake the pizzas in a round perforated pan or a rectangle thick heavy gauge pan.


or you can bake the crust alone to make a Focaccia, eat it with cheesey herb butter, or olive oil.

Shirley Villafranca
csherquefranca Facebook

Comments

Popular posts from this blog

3rd Class Flour, What's It All About

For starters i cannot make this Hard Monay if i did not bring any 3rd class flour or soft weak flour to New York. Once i ran out of 3rd class and tried Cake Flour, it turned bad, do not even think of using All Purpose, it will be soft but not chewy as this one made with yes, 3rd class indeed. So third class is hard to find here in the US if you will use that term. You have to say or look for soft wheat flour, that's it, not hard wheat flour, not cake or All purpose but something in between these two. It is easy to find in the Phil., just ask your local bakery suppliers and they know it is Tercera. Tercera is not for bread, bakers use it basically for cookies, cakes and other pastries, but we bakers know how to create bread recipes using part of this flour with the bread flour or hard wheat flour. It makes a softer version of any of your fave breads, with a cheaper price tag. Plus if i own a bakery, i get to use the third class for my cakes and cookies, lowering my food cost i…

instant yeasts and active dry yeast in bread making

My first experience with yeast baking did not go well at first despite the many baking books i have in my collection( which were all wiped out by the typhoon Ondoy, sept 26, 2009). The most ridiculous thing is that in your attempt to proof the yeast, you actually just snuff the life out of it by using water that is too hot for the yeast to handle. So you throw it out and then try again. Later on, many years after, i found out from my teacher in class that i did not even have to do this, simply use tap water, add a teaspoon of sugar, then the yeast, stir and voila!!! Wait for the dough to bloom or froth and your done. This is if you are using active dry yeast. Instant means you simply dump it in the flour mix, no blooming necessary.

Shown here in these images, two types of yeasts, the active dry has to be bloomed first before using, then when the yeast froths, you can dump it into the mixing bowl.

The instant yeast on the other hand, is more convenient to use, i weigh it with the rest of…

HOW TO MAKE A PUDDING, PINOY STYLE

ANY LEFTOVER BREADS, DRIED BREADS AS LONG AS THEY HAVE NO MOLDS IN THEM, YOU CAN USE THESE TO MAKE YOUR HOMESTYLE PUDDING.


MOIST BUT NOT DENSE, I MAKE THIS FOR MY MOTHER SINCE SHE LIKES SOFT FOODS AND SHE CANNOT CHEW ON THE CRUSTY BREADS AND COOKIES I REGULARLY BAKE. GOOD THING WE HAVE LEFTOVERS!!!! NO NUTS PLEASE!!!!

A GOOD PUDDING IS MADE USING A BAIN MARIE, PLACE THE PUDDING PAN ON A LARGER BAKING PAN WITH WATER AT THE BOTTOM. STEAM BAKE FOR 40 MINUTES OR UNTIL GOLDEN BROWN.

DO NOT FORGET TO GREASE THE BAKING DISH OR THE PUDDING WILL STICK A LITTLE, YOU WANT NICE CLEAN CUTS...


THE PUDDING PLACED ON A SQUARE DISH, PAT SOME BUTTER OR MARGARINE ON TOP IF YOU LIKE. YOU DO NOT HAVE TO STEAM BAKE RIGHT AWAY, YOU CAN ALLOW THE RAISINS TO SOAK FOR AN HOUR TO SOFTEN THEM.

ADDING RAISINS TO THE PUDDING GIVES IT A TWIST... YOU MAY ADD SOME DRIED CRANBERRIES ALSO.

ADD SUGAR TO THE MIXTURE OF BREAD, MILK AND EGGS. ADJUST THE SWEETNESS.


SHRED LEFTOVER BREADS AND SOAK WITH MILK AND BEATEN EGGS.




THE PUDDI…