Pizza Next Steps Masterclass
Pizza Next Steps Masterclass - A Deeper Dive Into Making Pizza
£119 per person | Course Duration: 5 hours | Max 8 people
This advanced session is aimed at enthusiastic home pizza makers who want to go deeper into fermentation, hydration and dough types. You’ll learn about preferments, longer fermentation times, higher-hydration doughs, and how different flours and temperatures affect flavour and texture. The focus is on refining technique and understanding the variables that make great pizza.
Held at Ratton Pantry, this four-hour course is limited to a smaller group size for a more in-depth experience. You’ll work closely with the dough, bake throughout the session, and leave with detailed notes and a clearer approach to making consistently excellent pizza.
There will be an opportunity for a short Q&A at the end of the session, and to browse a range of pizza ingredients that Ratton Pantry has to offer.
Who would this course suit? People who have basic-intermediate knowledge of how to make pizzas at home, and who are looking to advance their skills and level up their final product. (Although not a requirement, we recommend attending our Introduction To Pizza Workshop first, as we will build upon knowledge learnt there).
The Masterclass will include:
- Complimentary coffee, tea, or soft drinks on arrival
- Preferments & long fermentation
- High-hydration doughs
- Heat management & oven styles
- Discussion & demo on specialist equipment, spiral mixers etc.
- Ingredient sourcing & flavour balance
- Eat together at the end
- Q&A session and pizza ingredients browse/purchase opportunity
- Masterclass pack to take away with you
Workshop Host: Josh, Pizzaioli & Owner of Boella Co.
Course location: Ratton Pantry, Unit 6 White Knight Business Park, Hammonds Drive, Eastbourne, East Sussex, BN23 6FB
You can read our full event terms & conditions here.
Pizza Next Steps Masterclass - A Deeper Dive Into Making Pizza
£119 per person | Course Duration: 5 hours | Max 8 people
This advanced session is aimed at enthusiastic home pizza makers who want to go deeper into fermentation, hydration and dough types. You’ll learn about preferments, longer fermentation times, higher-hydration doughs, and how different flours and temperatures affect flavour and texture. The focus is on refining technique and understanding the variables that make great pizza.
Held at Ratton Pantry, this four-hour course is limited to a smaller group size for a more in-depth experience. You’ll work closely with the dough, bake throughout the session, and leave with detailed notes and a clearer approach to making consistently excellent pizza.
There will be an opportunity for a short Q&A at the end of the session, and to browse a range of pizza ingredients that Ratton Pantry has to offer.
Who would this course suit? People who have basic-intermediate knowledge of how to make pizzas at home, and who are looking to advance their skills and level up their final product. (Although not a requirement, we recommend attending our Introduction To Pizza Workshop first, as we will build upon knowledge learnt there).
The Masterclass will include:
- Complimentary coffee, tea, or soft drinks on arrival
- Preferments & long fermentation
- High-hydration doughs
- Heat management & oven styles
- Discussion & demo on specialist equipment, spiral mixers etc.
- Ingredient sourcing & flavour balance
- Eat together at the end
- Q&A session and pizza ingredients browse/purchase opportunity
- Masterclass pack to take away with you
Workshop Host: Josh, Pizzaioli & Owner of Boella Co.
Course location: Ratton Pantry, Unit 6 White Knight Business Park, Hammonds Drive, Eastbourne, East Sussex, BN23 6FB
You can read our full event terms & conditions here.
Description
Pizza Next Steps Masterclass - A Deeper Dive Into Making Pizza
£119 per person | Course Duration: 5 hours | Max 8 people
This advanced session is aimed at enthusiastic home pizza makers who want to go deeper into fermentation, hydration and dough types. You’ll learn about preferments, longer fermentation times, higher-hydration doughs, and how different flours and temperatures affect flavour and texture. The focus is on refining technique and understanding the variables that make great pizza.
Held at Ratton Pantry, this four-hour course is limited to a smaller group size for a more in-depth experience. You’ll work closely with the dough, bake throughout the session, and leave with detailed notes and a clearer approach to making consistently excellent pizza.
There will be an opportunity for a short Q&A at the end of the session, and to browse a range of pizza ingredients that Ratton Pantry has to offer.
Who would this course suit? People who have basic-intermediate knowledge of how to make pizzas at home, and who are looking to advance their skills and level up their final product. (Although not a requirement, we recommend attending our Introduction To Pizza Workshop first, as we will build upon knowledge learnt there).
The Masterclass will include:
- Complimentary coffee, tea, or soft drinks on arrival
- Preferments & long fermentation
- High-hydration doughs
- Heat management & oven styles
- Discussion & demo on specialist equipment, spiral mixers etc.
- Ingredient sourcing & flavour balance
- Eat together at the end
- Q&A session and pizza ingredients browse/purchase opportunity
- Masterclass pack to take away with you
Workshop Host: Josh, Pizzaioli & Owner of Boella Co.
Course location: Ratton Pantry, Unit 6 White Knight Business Park, Hammonds Drive, Eastbourne, East Sussex, BN23 6FB
You can read our full event terms & conditions here.
