Michele D'Amelio Leads Two-Day Pizza-Making Course in California
The hands-on class is presented by Univex and Cuisine University.
Renowned Napoli chef Michele D’Amelio will host a two-day pizza-making class October 22-23. The class will be presented by Cuisine U. and Univex.
The class, which covers the Neapolitan, Sicilian, New York and other pizza styles, will be offered at Integra Market, located on 15613 S. Blackburn Street in Norwalk, California. Hours are 9 a.m. to 4 p.m. both days.
Born in Avelino, Italy, in 1988, D’Amelio grew up in Lioni, a small town outside of Naples. At a young age, he started playing with dough while his mother baked bread in the family’s woodburning oven. He quickly learned to make pizza for the family. At age 19, he began working in a local pizzeria.
D’Amelio has won several prestigious pizza competitions, including finishing second place in the Regina Margherita Association’s Margherita STG event in Naples, Italy in 2010. In 2013, he traveled to Las Vegas with the Caputo/Orlando Foods team of master pizzaioli and won first place in the Italian Style category at the Pizza Expo. In 2014, he won second place in the Pizza World Championship in Parma.
The two-day class will cover a variety of topics, including:
The basics of dough ingredients
Proper fermenting techniques, timing and storage of yeast
Best types of flour and when to use high- or low-protein flours
Caring for starter-mother dough
Proper dough mixing, ball forming and storage
Proper dough ball-making and stretching techniques
Proper proofing and retarding techniques
How to adjust to humidity and temperature changes throughout the year
Best types/brands of cheeses and tomatoes
The right combinations of toppings and proper amounts
Selecting equipment, such as ovens, mixers, tables, etc.
How to properly heat and clean your oven
Correct baking techniques (temperature, timing and proper placement of the pizza in the oven)
The fee for the two-day course is $599. For more information, contact email@example.com or call 561-306-6150.