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Baking bread and rolls with and without sourdoughNew with us: In an online course you will learn how to bake super delicious bread and rolls. Whether you want to bake a quick bread with yeast or a sourdough bread with a long dough process, you will learn the basics of baking with us. We were able to get Hendrik from The Bread Code to do an exclusive workshop for us. For four hours, Hendrik will use a yeast dough to show you which tricks will help you make good, delicious bread. It's all about proofing and piece proofing, the ripening of the dough and what influence it has on the consistency and taste of the bread. In the course you will bake a yeast dough, because a sourdough needs much more time and otherwise you will not be finished with your bread within the course.  Hendrik will also explain how to make a sourdough and provide you with a lot of knowledge about dough making: microorganisms, flours and how to maintain the sourdough so that you can enjoy it and make delicious bread. Together you will make sourdough and get lots of information about fungi and bacteria and how they influence your sourdough. At the end of the course, you bake your bread and can see for yourself the quality of Hendrik's tips. During the course Hendrik will answer all your questions live.The workshop will be structured as follows:  What makes good breadYou start with your yeast doughWhat is sourdoughHistory of sourdoughThe micro-organismsMaking sourdoughBaking with sourdough Maintenance of the dough You will need the following ingredients: 1kg T550 or T405 flour 1kg wholemeal rye flour or wholemeal wheat flour 1 packet of dry yeastWe will practice on a couple of rolls, these can be baked later with the sourdough. The workshop will take place online via Google Meet. You book your workshop ticket here at pizza-ofen.de and we will send you the access data for the workshop a few days before the workshop. All you need is an internet-enabled device (we recommend a tablet or laptop, a mobile phone might be too small, but is fine in an emergency) with video and audio. And, of course, the opportunity to watch the dough being made live in your kitchen. 

Bread and pizza course for hobby cooks Would you like to bake your own bread, pastries and pizza in a wood-fired oven? Handling the oven appeals to you? And a few tricks would also be nice? Then you've come to the right place. Our chef Frank is very experienced and has entertainer qualities that will make the course unique in every way. Bread and pizza are the main focus of our course, but of course we also cater to the guests' wishes. Will the yeast plait not turn out or what is the secret behind the crispy dough bubbles on the pizza? Frank brings a lot of experience from the bakery and gastronomy with him. His courses always create a unique event that is geared to the participants. All hobby cooks who are interested in cooking and baking in a wood-fired oven are welcome. Several ovens are always fired up so that different recipes can be prepared. During the cooking and baking, the atmosphere remains relaxed and informal; exchange and questions are the top priority. Included are of course non-alcoholic drinks, coffee, tea and of course the delicacies created. The dates: Event time: Saturdays from 10am - 2pm. Adress: La Bottega ToscanaIndustrial park Birkenhain 263589 LinsengerichtAlso available as a voucher for an individual appointment subject to availability!

Neapolitan Pizza with Filippo Licciardo Online course! Napoli at home - bring the real Neapolitan pizza home! It is something very special, the real Neapolitan pizza. It is a world cultural heritage, made according to ancient tradition, a real craft. Only the best chefs can prepare it perfectly. One of them is Filippo Licciardo. He is a member of the German national pizza team and has already participated in world championships. In this course, he shows us how to make it properly, the Neapolitan pizza. The course starts with a brief overview of the types of flour used for Neapolitan pizza. The ingredients are precisely defined, their proportions to each other are fixed. Next, it's about the technique. How do I spread the pizza so that it is already round, not too small or too large? And what other ingredients belong on the original Neapolitan pizza? Fili answers all these detailed questions. It continues with the cooking time, the temperature of the oven and the special role that tomatoes and basil play. The specifications of the AVPN, the Associatione Vera Pizza Napoletana, for the perfect Neapolitan pizza. 450 degrees is a keyword that plays a major role in every case. Our courses are about one thing above all: the passion for pizza! With Filippo, we have a true master of his craft. He has learned the craft of pizza baking from scratch and passes this knowledge on to the participants with wit and charm. It's not about stubbornly following a recipe, but about feeling for the dough, the product you want to make. Pizza is more than food, it is Fili's life. This passion for cooking, for the ingredients, for striving for the best pizza is what Fili passes on in the courses. Our participants are all completely enthusiastic about his first online pizza course with us, "Pizza Classica". Now it's time for the next round with the "Pizza Napoletana" pizza course. The course is aimed at advanced hobby cooks who already have experience and a certain feeling for pizza - and ideally also with a wood-burning oven. The courses are from 12 am till 2 pm.

Online-Pizzakurs Basic mit HendrikSie möchten mal so richtig Pizza backen? Vom Mehl über die Hefe zum fertigen Teig. Erfahren Sie alles über die Zutaten, die optimale Zubereitung und die Warenkunde. Und erhalten Sie viele Profi-Tipps beispielweise, wie die Pizzaioli den Pizzateig immer nahezu rund bekommen und das ohne Nudelholz, einfach so. Verschiedene Knettechniken und Teigarten werden ebenso besprochen. Liebhaber von Vollkornteigen erhalten Tipps für die Zubereitung mit Vollkornmehl.   Hendrik Kleinwächter ist leidenschaftlicher Bäcker und hat einige Monate in Neapel über die Schultern erfahrener Pizzaiolo blicken dürfen. Seine Leidenschaft hat er professionalisiert und ist mit seinem Youtube-Kanal The Bread Code in Sachen Brot backen sehr erfolgreich. Für uns macht er ebenfalls einen Brot und Brötchenkurs, den wir sehr empfehlen können. Hendrik ist immer offen für Fragen und beantwortet sie gerne während des Kurses. Freuen Sie sich auf einen kurzweiligen informativen Live-Kurs Online. Besorgen Sie sich die Zutaten von unserer Zutatenliste und machen Sie live mit. Stellen Sie den Teig zusammen mit Hendrik her, fragen Sie live in die Runde und schauen Sie sich Tipps und Tricks ab. Teilnehmer: Der Live-Pizzakurs dauert ca. 4 Stunden. Es können bis zu 20 Personen teilnehmen. Vor dem Bildschirm zu Hause dürfen natürlich Partner oder Kinder dabei sein. Schließlich ist Pizzabacken Familiensache. Die Zutatenliste bzw. Rezepte können Sie sich in Kürze hier herunterladen.Produktpakete: Melden Sie sich bis zum Montag der Kurswoche an und erhalten Sie rechtzeitig zum Kurs eines unserer Produktpakete mit einer Auswahl der benötigten Zutaten (Mehl, Tomatensoße, Gewürz). Versand nur innerhalb Deutschlands und nach Österreich möglich. Dauer: 4 Stunden Preis: 79 € inkl. MwSt  Location: Online (den Link erhalten Sie nach der Buchung)  Was noch wichtig ist: Die Zutatenliste bzw. Rezepte können Sie sich auf dieser Seite downloaden.

AVPN professional pizza course 25. - 29. January 2021 Learn how to prepare the world cultural heritage, the real pizza Neapolitana. A Neapolitana pizza wants to be baked in very high temperatures in special ovens and demands a real feat from its cook. It is not for nothing that UNESCO has declared the original Napoletan pizza a World Heritage Site. The preparation is a craft that Pizzaioli has to learn with difficulty. The Pizzaioli of the Associatione Vera Pizza Napoletana (AVPN) have set themselves the task of passing on this extraordinary craft. In special courses over five days, restaurateurs get to know the high art of Neapolitan pizza under the expert guidance of Italian pizza makers. The dough may only be made from water, flour, salt and yeast and must rest for at least 8 hours. At 480 degrees the Pizza Napoletana only wants to be in the wood oven for a very short time, just 60 to 90 seconds. The aroma is unique and the possibilities of the topping are as varied as the chef's imagination. The most important thing is that a real Napoletana pizza may only be made with selected ingredients and flours. The products must preferably come from Campania. Their use and preparation is described in detail: The peeled tomatoes, which are chopped by hand, must not be thick and with pieces still present.Fresh tomatoes should be cut into pieces.The mozzarella di bufala (sliced) or the fior di latte (sliced) should be evenly distributed.Grated cheese (if used) should be spread over the pizza with a rotating and even movement.The leaves of fresh basil are placed on the spicesExtra virgin olive oil is added with a spiral movement.In addition to Margherita and Marinara, Vera Pizza Napoletana also offers other types of pizzas with ingredients from the Italian gastronomic tradition. The handling of the dough also plays a central role. The dough balls may only be worked with the hands from the center outwards. This displaces the air outwards and forms the characteristic border with the air bubbles and the leopard color. The pizza must be baked directly on the firebrick in the wood oven, not on a tray. The quality of the finished pizza is strictly assessed. It has to be easily folded onto itself, it needs 1-2 cm crust and a golden color with few burns, the underside must also be golden and without burns. The pizza must be round with a maximum of 35cm diameter and 4mm thickness in the middle. The focus of the pizza is the red color of the tomatoes in contrast to the white of the mozzarella and the green of the basil. The olfactory aromas of the Original Pizza Napoletana are the intense scent of fresh bread, the sour note of tomatoes and mozzarella, the fruity-spicy taste of oil and garlic and the herbaceous taste of fresh basil and oregano. The ingredients together create a harmony in taste. The nutritional value of the original Margherita is around 800 kcal at 250 g and around 550 k cal for the Marinara at 250 g. This is what the AVPN states. The course consists of three parts: 1. Theory (6 hours): The history of Neapolitan pizza Different ways of dough guidance About the ingredients water, flour, yeast, salt, tomatoes, mozzarella and olive oil Important about wood and gas stoves 2. Practice (34 hours): Making the pizza dough by hand and in the kneading machine Shaping the pizza The handling of the pizza dough and the seasoning Oven functions: cheering, inserting the pizza in the oven, various baking techniques Find the right baking temperature Analysis of different baking results due to temperature Cleaning and care of the oven and utensils 3. Test and certificate At the end of each AVPN course there is a theoretical and a practical test. During the practical test, participants must bake two original Neapolitan pizzas, the Margherita and the Marinara. Each participant receives a certificate of participation in the course. Useful information: Hotel and Transfer: Upon request, you will receive a list of hotels in the vicinity after booking. If there is sufficient demand, we will arrange a shuttle from the hotel to the pizza school. Flyer: See the PDF of the AVPN with the exact course content: Italian Flyer, Flyer in English Allergies / Incompatibilities: If you have allergies or adverse reactions to certain foods, please inform us in the free text field in the registration form. More Infos