There are few foods that can satisfy quite like pizza. And if you thought it wasn’t possible to replicate the taste of your favorite pizza joint at home, Sarah Minnick of Lovely’s 50/50 showed a group at Elder Hall how it's possible.
Sarah explained the steps to making two types of pizza dough and the importance of a slow rise.
Fresh produce made for a few unexpectedly delicious pizza toppings, along with a variety of cheeses beyond your typical mozzarella.
After a lesson in the the best shaping and stretching techniques, everyone got started on their own pizza projects.
With a few adjustments, a home oven can provide the heat to get that blistered, chewy crust everyone loves.
Thanks for breaking it all down, Sarah. To book your very own private pizza workshop please click HERE
Lovely's 50/50 // 4039 NE Mississppi // Portland, OR // Photos by Emily Hill
It’s warming up outside and we are fired up about all the good things the weather brings! Book Fete is back and we’re honored to welcome chef and cooking school founder Annemarie Ahearn to Elder Hall.
Annemarie founded Salt Water Farm Cooking School in Lincolnville, Maine in 2009. In just a short time, the farm drew guests from far and wide while being featured The New York Times, Bon Appetit, Food and Wine and other publications. The easy nature of Annemarie’s instruction, along with the beauty of Maine’s landscape and the bounty of local farms and fisheries, inspire so many to think of entertaining at home in a whole new way. In her new cookbook, Full Moon Suppers at Salt Water Farm, Annemarie provides a month-by-month guide to how she creates thoughtful, seasonal, beautifully prepared meals for a crowd. Her full moon suppers are a big draw and showcases how anyone can host a memorable dinner with simplicity and grace.Register Now
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