Online Class

King Arthur Flour's Mastering the Art of Pizza

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$40.00

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Supplies - King Arthur Flour Italian Style 00 Flour

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Supplies - King Arthur Flour Italian Style 00 Flour

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Supplies - R. Murphy Pizza Rocker

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A Cookbook - The King Arthur Flour Baker's Companion

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A Cookbook - The Original King Arthur Flour Cookbook

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A Cookbook - The Original King Arthur Flour Cookbook

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Bake a variety of artisanal pizzas in your own home oven.

Skill Level

Advanced

What You Get

  • 8 Streaming HD video lessons with anytime, anywhere access
  • Downloadable class resources, including nine printable recipes, plus tips and tricks
  • Hours of close-up instruction
  • Answers to student questions from instructor Richard Miscovich

How it works

  • Once you purchase, find your class in your class library.
  • Watch on any device anytime.
  • Find downloadable class resources in the class viewer.

Overview

Making mouthwatering pizza is something any home cook can do! Join baker Richard Miscovich as he takes you through the pizza-making process. You’ll master essential techniques for baking artisan-style pizza as you learn to make five unique doughs, including a four-hour classic dough; whole-grain; deep-dish variations; and more. With Richard’s expert guidance, you’ll be well on your way to shaping signature pies that every pizza fanatic will love.

Lesson Breakdown

1. Pizza-Baking Basics: Oven Setup & Tools
09:04
Meet Richard Miscovich and begin class by learning about the hallmarks of artisan-style pizza, then go over the tools you'll need to get started.
2. Mixing & Fermenting Simple Dough
22:41
3. Shaping the Dough & Pizza Margherita
15:36
4. Pre-Fermented Dough
33:28
5. Whole Grain Dough
24:34
6. Deep-Dish Pies
29:07
7. Bonus: Farinata
01:28
8. Bonus: Uses for Leftover Pizza Dough
05:44

Taught by

Richard Miscovich
Richard Miscovich
Richard Miscovich is a baking instructor at King Arthur Flour's Baking School and author of the cookbook "From The Wood-Fired Oven." He specializes in artisan baking and wood-fired ovens, and currently teaches artisan bread-baking techniques at Johnson & Wales University. Richard is a two-time winner of the Baking & Pastry Service Award. In 2014 he received the Johnson & Wales Distinguished Scholarship Award and was inducted into the International Les Amis d'Escoffier Society.

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