A three-day hands-on culinary course will offer professional chefs and dedicated enthusiasts the opportunity to refine their skills in artisan baking.
The Sourdough Trio class at Pizza University & Culinary Arts in Beltsville focuses on pizza, focaccia, and a variety of bread styles, providing a comprehensive exploration of fermentation techniques, crust development, and baking methods.
Participants will learn to create and maintain a sourdough starter, prepare dough for multiple regional pizza styles, and craft loaves, including Neapolitan, New York, ciabatta, focaccia, and Detroit-style. Each day incorporates interactive demonstrations, partner presentations, and lectures on fermentation science. A tour of the Marra Forni facility is included, offering insight into professional baking equipment and processes.
Attendees will leave the course with their own refreshed starter, a Pizza University certificate, and practical skills applicable in commercial kitchens or home baking. The class is led by internationally recognized bakers Peter Reinhart and Leo Spizzirri. Both instructors emphasize creativity, technical skill, and the importance of properly fermented crusts in achieving exceptional pizza.
Tickets are $2,100 per adult, and participants are encouraged to reserve early due to limited capacity. Organizers frequently provide printed Brochures detailing schedules, workshop content, and chef biographies for events such as this one.
The Sourdough Trio: Pizza, Focaccia & Bread intensive will take place from May 4 to May 6, from 9:00 am to 5:00 pm at 10310 Southard Dr, Beltsville.
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