Join professional chef Jeannette Pothier for Pizza and Focaccia. The precursor of pizza was probably the focaccia, a flat bread known to the Romans to which toppings were then added.
Pizza made at home, can be one of our healthiest food today. Let’s look at the history of yeast dough, and work with it to make focaccia bread and great pizzas. The dough will be ready for class, and we will make the bread and pizza and then everyone will make their own dough to take home to be baked the next day, or frozen. Bring an apron, and a small paring knife.Food fee of $10 is due to instructor at class.