Join us at 50 Beech Street, our new location from 5:00pm - 8:00pm for a hands-on, three-hour artisan pizza workshop led by John Hawkins — home baker and founder of Solara Bread, a community micro-bakery based in Ottawa.
In this session, you'll explore two iconic pizza styles: Roman pizza (Pizza al Taglio) made with sourdough, and New York-style pizza made with poolish. Both feature fresh-milled heritage grains from Almanac, showcasing the depth of flavour that local grains can bring to your baking.
You’ll mix your own dough from scratch and work with pre-fermented dough prepared in advance — learning to shape, top, and bake each style with confidence.
We'll cover:
- Using heritage grains in pizza dough
- Sourdough vs. poolish: understanding pre-ferments
- Dough mixing, bulk fermentation, and fermentation timing
- Shaping techniques for Roman and NY-style pizza
- Toppings: balance, flavour, and composition
- Home baking methods: steel, stone, or oven-only
- How to choose and care for a sourdough starter
- Dough storage and the best ways to reheat leftovers
Registration includes:
-
Plenty of pizza to taste (we’ll eat what we bake!)
- Pizza and dough to take home
- A bag of fresh-milled heritage flour
- Your choice of a non-alcoholic City Seltzer or Club Kombucha
You'll need:
- Apron (we have some if you don't!)
- A large bowl (approximately 4L) for mixing your dough.
- A container for leftovers
PLEASE NOTE: Be sure you can attend the date of the class as we can only offer refunds for cancellations made 5 days before the class. We cannot offer refunds or substitute for future workshops due to weather, traffic or illness.
