I’ll be hosting a pizza making class and party at Serendipity Cafe on July 14th. I’ll teach everyone how to make pizza dough, a basic tomato sauce and then we’ll watch a movie together. Children five and up are welcome.
Date: July 14th
Cost: 2500 yen (includes dinner), children 12 and under 1000 yen
Place: Serendipity Cafe, Chigasaki
I make pizza on Friday nights but I only make dough every couple of weeks. Dough takes time even though only about ten minutes of that is active. One doesn’t always have the ninety minutes to two hours to make homemade pizza and that shouldn’t stop you from having it. Luckily, pizza dough freezes really well. You can freeze it after it has risen and all you have to do is take it out of the freezer and put it in the fridge (not on the counter) in the morning. If you forget to pull it out in time put some hot tap water in a large mixing bowl and float your dough (still wrapped) in the water until thawed. Don’t use boiling water as it may kill the yeast.
There are two ways to freeze it:
- freeze dough balls in ziploc bags/tupperware – after you thaw the dough you can press it out in your pan, sauce and top.
- press the dough out on some parchment paper (oven paper オーブンペーパー), freeze and then put in a ziploc bag. For this method you have to make sure that you don’t forget about the pizza before you put it in the ziploc bag. You can also sauce and top the pizza so that it just needs to be thawed. You want to freeze it before putting it in the bag so that nothing sticks. The same goes with thawing, slide it out on to your pan, cover and refrigerate until ready to bake.