Focaccia & Pizza Dough
Focaccia & Pizza Dough
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Focaccia & Pizza Dough
This hands-on class is dedicated to focaccia and pizza dough — fermentation, texture, toppings, baking and the little details that make simple dough feel generous and memorable.
You’ll learn Andrea’s approach to dough from the ground up, including ratios, hydration, resting time, shaping, flavour and how to understand when the dough is ready. The class also features Andrea’s award-winning focaccia recipe from 2022 — a signature recipe he’ll guide you through step by step.
This is a warm, practical and flavour-focused class for home cooks, food lovers and anyone who wants to make better focaccia and pizza at home with confidence.
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DOUGH FOUNDATIONS
Understand flour, yeast, hydration, ratios, resting time and how dough should look and feel at each stage.
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AWARD-WINNING FOCACCIA
Learn Andrea’s signature focaccia recipe from 2022, including texture, flavour, oil, topping and baking techniques.
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FLAVOUR & FINISHING
Explore toppings, seasoning, olive oil, herbs, texture and the small details that turn simple dough into something memorable.
Questions before you join?
DO I NEED EXPRERIENCE WITH BREAD OR DOUGH?
DO I NEED EXPRERIENCE WITH BREAD OR DOUGH?
No. This class is designed to be approachable and hands-on. Andrea will guide you through the process step by step.
WHAT WILL WE MAKE IN THE CLASS?
WHAT WILL WE MAKE IN THE CLASS?
The class focuses on focaccia and pizza dough foundations. You’ll learn dough technique, fermentation, shaping, toppings, baking and Andrea’s award-winning focaccia recipe.
HOW LONG DOEA THE CLASS RUN?
HOW LONG DOEA THE CLASS RUN?
The class usually runs for approximately 2.5–3 hours, depending on the group and the flow of the day.
CAN I BOOK THIS AS A PRIVATE CLASS?
CAN I BOOK THIS AS A PRIVATE CLASS?
Yes. Private versions of this class can be arranged for birthdays, family gatherings, celebrations or small groups of friends.