Sonoma, CA – Once you’ve learned to bake artisan pizza – hand- shaped and made with fresh, quality ingredients – you’ll never settle for cardboard pizza again.
“Pizza: Demystified,” a two-day, hands-on baking class, will be offered in Minneapolis, MN, by The Bread Bakers Guild of America as part of its 2012 Cereal Series: Going With the Grain. It will be taught by Certified Master Baker Bill Weekley at the General Mills Culinary Center on September 15- 16.
Participants will discover new and exciting ways to make pizza with a variety of pizza doughs: Chicago Style, Cracker Style, Napoletana, New York City, Ciabatta Style, Sicilian Style, White Wheat, and Whole Grain. The doughs will be processed in different ways and paired with different sauces and cheeses to help them find the combinations that will please the palates of their customers and families.
Weekley, a 43-year veteran of the baking industry and Corporate Baker at General Mills, has been presenting “Pizza Crust Boot Camp” at the International Pizza Expo for over 20 years.
The class registration form can be downloaded at http://www.bbga.org/events.
The Cereal Series: Going With the Grain is part of The Guild’s mission to “shape the skills and knowledge of the artisan baking community.”
The Bread Bakers Guild of America is a non-profit organization comprised of professional bakers, farmers, millers, suppliers, educators, students, home bakers, technical experts, and bakery owners and managers who work together to support the principle and the practice of producing the highest quality baked goods. It was formed in 1993 to shape the skills and knowledge of the artisan baking community through education.
Source: The Bread Bakers Guild of America
