Why a hands-on pizza class? Well, my house (and kitchen) is currently under renovation and I haven't been cooking or baking for almost 2 months!! I'm feeling miserable (staying with my MIL at the moment) and miss cooking and baking terribly :(((( I seriously need some cooking/baking therapy and I guess the quickest fix is to attend a hands-on baking/cooking class.
I've been wanting to make my own pizza for a long time and even bought a Jamie Oliver baking stone already. It's still in mint condition and I can't wait to try it once my spanking new kitchen is ready (2 more weeks I'm crossing my fingers).
Anyways, it was a fun class and indeed therapeutic, the kneading of dough and all. And I ate lots of pizza! Thankfully the pizzas were cut into small sizes, otherwise it would certainly be carbo-overload.
Chef Audrey taught us how to make basic pizza dough, homemade tomato sauce, robiola sauce and made us many flavours of pizza using both the Pizza Oven "Express Napoli" and conventional oven.
All the pizzas tasted scrumptious, especially fresh from the oven. But there was a slight difference the pizzas baked using the Express Napoli and conventional oven. Pizzas baked by the former were more crispy and had that omph factor, more so than those baked using the conventional oven. Well, I don't think I'm ready to have another piece of appliance in my kitchen. Shall see what happens after I try making the pizzas.
Now, I can't wait to go home and start baking!
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