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Sourdough Pizza and Focaccia Workshop (intermediate)
Regular price
380,00 lei
(TVA included)
Date
Sourdough Pizza and Focaccia Workshop
The workshop lasts 3 hours, from 3:00 pm to 6:00 pm
This workshop is for those who have some experience kneading dough by hand and would like to discover how to make sourdough pizza and focaccia.
Together, we’ll make the doughs from scratch, working through kneading, fermentation, shaping, and baking. We’ll learn how to handle each dough and prepare it for the oven.
We’ll place special emphasis on hands-on practice, understanding the dough, and shaping techniques. At the end, we’ll sit down together to enjoy what we’ve baked.
Who is it for?
This workshop is designed for those who have worked with hand-kneaded dough before and would like to expand their skills by exploring sourdough pizza and focaccia.
It’s also for those who want to spend a few meaningful hours in a small group of like-minded people, baking, learning, and exchanging experiences.
Who will be teaching?
The workshop is led by me, Codruța – founder of Codru de Pâine, where I work exclusively with natural sourdough and slow fermentation processes, developed and refined over years of practice.
What we’ll cover
We’ll work together, step by step, focusing on:
- kneading pizza and focaccia doughs by hand;
- understanding dough development and recognising when the dough is ready for the next step;
- fermentation and planning the stages of the process;
- dividing, shaping, and stretching pizza dough;
- placing and stretching focaccia dough in the tray;
- preparing the oven and baking.
There will be plenty of time to ask questions and understand why we do each step, rather than simply follow a recipe.
Duration
3 hours, from 3-6 pm.
What you’ll take home
You’ll leave the workshop with:
- pizza dough;
- freshly baked pizza;
- focaccia dough;
- active sourdough starter;
- and, most importantly, the hands-on experience of making your own sourdough pizza and focaccia.
During the workshop, we’ll enjoy what we’ve baked together, with time for questions, conversation, and exchanging experiences.
Participation details
- In-person workshop, held at Codru de Pâine.
- Please bring an apron – although we have extras if needed.
- Please make sure you are available on the workshop date before booking. Refunds are not possible.
If it feels like the right gift for someone, it’s a thoughtful way to give them a few hours of baking, learning, and sharing – and new skills they can bring back to their own kitchen.
Regular price
380,00 lei
(TVA included)
Date
Sourdough Pizza and Focaccia Workshop
The workshop lasts 3 hours, from 3:00 pm to 6:00 pm
This workshop is for those who have some experience kneading dough by hand and would like to discover how to make sourdough pizza and focaccia.
Together, we’ll make the doughs from scratch, working through kneading, fermentation, shaping, and baking. We’ll learn how to handle each dough and prepare it for the oven.
We’ll place special emphasis on hands-on practice, understanding the dough, and shaping techniques. At the end, we’ll sit down together to enjoy what we’ve baked.
Who is it for?
This workshop is designed for those who have worked with hand-kneaded dough before and would like to expand their skills by exploring sourdough pizza and focaccia.
It’s also for those who want to spend a few meaningful hours in a small group of like-minded people, baking, learning, and exchanging experiences.
Who will be teaching?
The workshop is led by me, Codruța – founder of Codru de Pâine, where I work exclusively with natural sourdough and slow fermentation processes, developed and refined over years of practice.
What we’ll cover
We’ll work together, step by step, focusing on:
- kneading pizza and focaccia doughs by hand;
- understanding dough development and recognising when the dough is ready for the next step;
- fermentation and planning the stages of the process;
- dividing, shaping, and stretching pizza dough;
- placing and stretching focaccia dough in the tray;
- preparing the oven and baking.
There will be plenty of time to ask questions and understand why we do each step, rather than simply follow a recipe.
Duration
3 hours, from 3-6 pm.
What you’ll take home
You’ll leave the workshop with:
- pizza dough;
- freshly baked pizza;
- focaccia dough;
- active sourdough starter;
- and, most importantly, the hands-on experience of making your own sourdough pizza and focaccia.
During the workshop, we’ll enjoy what we’ve baked together, with time for questions, conversation, and exchanging experiences.
Participation details
- In-person workshop, held at Codru de Pâine.
- Please bring an apron – although we have extras if needed.
- Please make sure you are available on the workshop date before booking. Refunds are not possible.
If it feels like the right gift for someone, it’s a thoughtful way to give them a few hours of baking, learning, and sharing – and new skills they can bring back to their own kitchen.