{"product_id":"sourdough-pizza-workshop","title":"Sourdough Pizza Workshop","description":"\u003cp dir=\"auto\"\u003eJoin us at \u003cspan style=\"color: rgb(255, 42, 0);\"\u003e\u003cstrong\u003e50 B\u003c\/strong\u003e\u003cstrong\u003eeech Street, our new location\u003c\/strong\u003e\u003c\/span\u003e Sunday November 29th from 6:00pm - 9:00pm 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.\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003eIn this session, you'll explore two iconic pizza styles: \u003cstrong\u003eRoman pizza (Pizza al Taglio)\u003c\/strong\u003e made with sourdough, and \u003cstrong\u003eNew York-style pizza\u003c\/strong\u003e made with poolish. Both feature \u003cstrong\u003efresh-milled heritage grains\u003c\/strong\u003e from Almanac, showcasing the depth of flavour that local grains can bring to your baking.\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003eYou’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.\u003c\/p\u003e\n\u003cp\u003eWe'll cover:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eUsing heritage grains in pizza dough\u003c\/li\u003e\n\u003cli\u003eSourdough vs. poolish: understanding pre-ferments\u003c\/li\u003e\n\u003cli\u003eDough mixing, bulk fermentation, and fermentation timing\u003c\/li\u003e\n\u003cli\u003eShaping techniques for Roman and NY-style pizza\u003c\/li\u003e\n\u003cli\u003eToppings: balance, flavour, and composition\u003c\/li\u003e\n\u003cli\u003eHome baking methods: steel, stone, or oven-only\u003c\/li\u003e\n\u003cli\u003eHow to choose and care for a sourdough starter\u003c\/li\u003e\n\u003cli\u003eDough storage and the best ways to reheat leftovers\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eRegistration includes:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cmeta charset=\"utf-8\"\u003ePlenty of pizza to taste (we’ll eat what we bake!)\u003c\/li\u003e\n\u003cli\u003ePizza and dough to take home\u003c\/li\u003e\n\u003cli\u003eA bag of fresh-milled heritage flour\u003c\/li\u003e\n\u003cli\u003eYour choice of a non-alcoholic City Seltzer or Club Kombucha\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eYou'll need:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eApron (we have some if you don't!)\u003c\/li\u003e\n\u003cli\u003eA large bowl (approximately 4L) for mixing your dough. \u003c\/li\u003e\n\u003cli\u003eA container for leftovers\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan style=\"color: #ff2a00;\"\u003ePLEASE 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. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff2a00;\"\u003e*** It is hot inside the kitchen while the ovens are on. Please make sure you are comfortable with heat and are wearing loose, sweat wicking clothes and that you hydrate throughout the workshop\u003c\/span\u003e\u003c\/p\u003e","brand":"Almanac Grain","offers":[{"title":"NOVEMBER 29 6:00-9:00","offer_id":67992650678315,"sku":null,"price":200.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0031\/1669\/5587\/files\/FQ4A0076.jpg?v=1792783199","url":"https:\/\/checkout.almanacgrain.ca\/products\/sourdough-pizza-workshop","provider":"Almanac Grain","version":"1.0","type":"link"}