DATES: 8-9-10th OF FEBRUARY
 
 
PIZZA COURSE MANCHESTER
 
	
	
Ingredients dough selection: flour types, salt, water and oils
	
	
	
Authentic and tailored dough recipes and formulas
	
	
	
Fermentation process: Chemistry of the dough
	
	
	
Amend mistakes during the dough process
	
	
	
Dough balls techniques
	
	
	
Stretching dough techniques
	
	
	
Pizza toppings selection, preparation and management
	
	
	
Oven management
	
	
	
Wooden, electric and gas oven baking techniques
	
	
	
Certificate of attendance