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(FULL BOOKED)Neapolitan & Milan Style Pizzas (4 ways)
Saturday 13/04/2019 @ 11:00 - 13:30
$98 – $99
About The Class
Join us as we explore the flavours of Italy in our Dry Yeast Pizza-making class! Learn how to make 4 different kinds of Pizza using 2 distinctive pizza dough – the Neapolitan Style & Milan Style Pizzas! At the end of the class, we’ll be sharing hot fresh pizzas for lunch!
*This class is conducted in Japanese Language. Non-Japanese speakers are welcomed to join. A full English recipe and partial verbal interpretation of important points will be provided in class. Attendees are also welcomed to ask questions or contact our instructor through info@alchemist.sg should they have more questions, after the class.
Otherwise, a private English class can also be arranged (min 4 pax to start).
Menu
- Neapolitan Style Pizza with Classic Italian Topping
- Milan Style Pizza with Japanese Topping
- Neapolitan Style Pizza Dough – Focaccia Bread
- Milian Style Pizza – Dessert Pizza with banana & Nutella topping
Class Format / Programme
Hands on
What’s included in the ticket fee?
Class fee, ingredients, apron on loan, & recipe.
Remarks
Please bring along the following:
1 x container box (about 700ml) to bring the pizza dough back home,
1 x ice pack and a cooler bag to keep the dough cool.
1 x container or ziploc bag to bring the bread home.
Sweater or jacket as the studio may be cold.
For hygiene purposes, please remove rings and bracelets during the classes.
About Culinary Instructor Madame Simon
Spoonful’s culinary Instructor Madame Eiko Simon lived in Paris for more than 10 years and mastered her skills at several culinary schools including Boulangerie (Baker shop in French). Armed with her very own home-made French cuisine recipes which was passed down by her mother-in-law, she now stays in Singapore with her French husband and works as a culinary instructor cum event coordinator at Spoonful. Cooking certification: Ryo-ken (Tokyo 2014) Master Chef Techniques, La Cuisine des Chefs (Paris 2013-4) French-bread making, MAISON LANDEMAINE (Paris 2015) Ecole de Boulangerie EBP (Paris 2014)