Pizza workshop - Baking

Master Pastry Chef

With over 20 years of experience in artisanal, industrial, and hospitality fields, Chef Marouk is an expert in Pastry, Bakery, and Chocolate. He holds an Associate's Degree in Culinary Arts from Scottsdale Culinary Institute and hands you the know-how and hands on training you'll need.

Skills and Topics Covered:

• Creating Sourdough Powder for Pizza: Learn how to make the base dough from sourdough powder to craft authentic pizza dough.
• Cold Fermentation Process: Understand the technique of cold fermentation, allowing the dough to develop flavor and texture.
• Assembling and Baking: Master the skills of assembling the pizza (with toppings) and baking it to perfection.

Type of Pizza:

• Pizza Napoletana (Traditional Neapolitan pizza, known for its thin crust and simple, high-quality toppings).