Date: October 27
From 10 am to 5-6pm
Location: “SALSA PIZZERIA” Greenpoint
40 Clifford PI, Brooklyn – NY 11222
What’s Included: Certificate issued by Vito Iacopelli after taking a quick test. Apron, arrival Aperitivo with Prosecco, glass of wine 🍷, pizza of course, Italian coffee
LIMITED NUMBER 25 MEMBERS MAX
If you want have dinner with the maestro he will stay there all day & You can spend time with him and ask any kind of questions
WHAT WE WILL DO THAT DAY:
– THEORY AND KNOWLEDGE OF THE ENTIRE FERMENTATION AND DOUGH PROCESS BOTH FOR HOME AND BUSINESS & Q&A
– HANDS ON – Preparation of Vito style yeast (Poolish) with all the fermentation explanations
-DEMONSTRATION HOW TO MAKE THE DOUGH TO ANOTHER LEVEL WITH SPECIAL MIXER FOR HOME USE AND BUSINESS, EXPLANATION OF HOW GLUTEN IS FORMED
-HANDS ON we all be making dough with hands
– REST 1 hours
-DEMONSTRATION OF HOW A REAL CONTEMPORARY NEAPOLITAN PIZZA IS MADE, and CLASSIC STG.
– HANDS IN THE DOUGH: With the help of another master pizza chef Antonio and Vito we will all make a pizza and cook it individually one at a time.
– PIZZA DESSERT
– Final Q&A
– TEST
-Delivery of the certificate by maestro Vito Iacopelli & Gift from Italy for each student
(Everything can be noted)
Mike Feraco –
Attended the NY class with Vito and it was fantastic. Great getting to know Vito first off! He is extremely knowledgeable and helps you elevate your pizza skills! You’ll receive a ton of practical experience vs just the theory. We made everything from the poolish, the dough, preparing a pizza and learning techniques with the pizza peel(I killed my first pizza with the peel). Vito was patient and provided guidance so that I was ultimately successful. I would highly recommend this class and hope to take another class with Vito so I can continue to elevate my pizza skills. Mille Grazie Vito!