Pizza Making & Wood Fire Cooking

About

Led by Peter Vaughan

A good, homemade pizza with accompanying salads is a healthy and nutritious meal - as long as that pizza base is homemade. Unfortunately most commercially prepared bread products are made using a lot of additives, preservatives and flour enhancers (including extra gluten) that you may be surprised to be eating. They are often classified as ultra-processed food (UPF) and there is concern about the cumulative adverse affect on our health.

It is easy to make your own pizza dough, once you know the tips and tricks, and it definitely has a superior taste and texture.

You will also learn about using a wood-fired oven but, if you don't have one, Peter will show you the best way to cook pizzas in your domestic oven. Also, it may tempt you to purchase a wood fired oven - they are an affordable addition to your garden.

Then there are salads - not boring lettuce, tomato and cucumber but lots of exciting ways of using raw vegetable to make tasty, vibrant salads which will put a zing into your outdoor eating.

This class will help you rediscover the joy of cooking outdoors.

"Peter is brilliant - imaginative, informative and inspiring cooking and teaching" Rich Stone

What will I learn to cook?
* Starting the fire: correct wood, lighting, weather conditions etc.
* Making top-notch pizza dough for maximum taste, texture and nutrition.
* Stretching, shaping, topping, baking (alterative method of baking if you don't have a wood -fired oven).
* Prepare a variety of interesting salads.
* Preparation will be inside but we will be cooking outside in wood-fired ovens (under cover if raining) so come dressed for early SPRING.