Curious about cooking with heritage grains? Learn how to make ancient grain Spelt flour pizza dough in this fun interactive hands on workshop, led by whole foods personal Chef Laura Moore and Chef Richard Wolf.
Chefs will demonstrate how to start a bread yeast culture, raise and punch down dough, plus provide chefs tips for making the best pizza. Each student receives a portion of dough, and learns how to knead and press out their own personal pan pizza crust in class, with organic pizza sauce and organic cow mozzarella. Toppings include students choice of local cured meats and seasonal vegetarian toppings. Students cook and enjoy pizza in class, plus take home recipe handouts and a new confidence for making spelt crust pizza!
Sunday March 13th, 2-4 PM
$25/per person plus GST
To register, contact Chef Laura directly, at: