During the workshop, the differences between various types of flour are analysed and tested, together with techniques for managing and refreshing sourdough (lievito madre). The main folding and shaping techniques are also explored, followed by the preparation of the dough and the study of fermentation, stretching and baking processes, also in relation to different types of ovens.
The experience ends with the tasting of freshly baked pizza.

Number of participants: Minimum 5 – Maximum 15
Location: Caselle in Pittari
Duration: Half-day
Difficulty level: Easy, suitable for everyone

Advance booking is required.