Neapolitan pizza basics course at Moi Pizzakurs

Basic course in Neapolitan pizza. Location: Fossekallen (Pizzamani) , Moiveien 1, 4460 Moi. There will be approx. 3.5 - 4 hours of pizza courses where we start with a little theory, then move on to practical baking before finally making our own pizza. There is room for 10 participants on each course, and everyone must bring their own apron. It is recommended that you take out cancellation insurance when you arrive at the checkout. Otherwise, you will be responsible for reselling your tickets if you are unable to attend. Those who wish to do so can order a heavily discounted product package from Oluf Lorentzen upon registration. The product package is not used on the course. Everything used on the course is included. The package can only be ordered for a limited period before the course. We start at 13:00 and finish no later than 17:00. We bake two pizzas each. First a simple Margherita, and then one with optional toppings. This is a basic course where we learn to make Neapolitan pizza at home in our own kitchen. We bake in an oven at a temperature close to 500 degrees centigrade, but we also go through how to do this in our own ordinary kitchen oven. The course is aimed at beginners, but more experienced hobby bakers will also benefit from the course. All steps will be carefully reviewed, and you can ask questions directly along the way. All participants will receive a 43-page digital course compendium that contains everything we cover on the course and more. During the course we go through the following: - Review of types of flour and how they are used. - Kneading the optimal pizza dough. - How to handle the dough and how to rise it. - Explanation of terms, words and expressions (e.g. baking percentage) - How to measure small amounts of yeast without special weights. - How to make Neapolitan pizza sauce. - Review of the types of cheese we use. - Balling of dough. - Baking a pizza base by hand. - How to take the pizza on the spade and off in the oven. - Questions and answers.