Saturday May 25th Pizza making with Brandon Pettit of Delancey
Seattle has a large selection of pizza joints across the many neighborhoods. Some are quite tasty, some ho hum, but one stands above the rest and has for many years: Delancey. This is what you dream to have as your neighborhood restaurant: one that you can walk to, a place to pop by whenever you have a craving, where they know you and take care of you and especially that has a simple menu that you never tire of. The pizza is made by Brandon Pettit and it has been exceptional and consistent for fifteen years. And there is even a memoir about the creation of this spot. How often does that happen?
After asking him every spring to come out to the farm and teach a class, Brandon unexpectedly agreed this year and will be here in May. I am thrilled.
Brandon will take us through the making of the ideal dough and then teach us to stretch, toss and bake pies in the wood fired pizza oven. He will teach us how to make the best sauce and what to use for excellent toppings. We will eat a lot of pizza, some salads too and nibble on some salamis and olives while the dough is rising.
This is your chance to learn from the master.
And for the record, I love the pizza at Bar Del Corso too.
Seattle has a large selection of pizza joints across the many neighborhoods. Some are quite tasty, some ho hum, but one stands above the rest and has for many years: Delancey. This is what you dream to have as your neighborhood restaurant: one that you can walk to, a place to pop by whenever you have a craving, where they know you and take care of you and especially that has a simple menu that you never tire of. The pizza is made by Brandon Pettit and it has been exceptional and consistent for fifteen years. And there is even a memoir about the creation of this spot. How often does that happen?
After asking him every spring to come out to the farm and teach a class, Brandon unexpectedly agreed this year and will be here in May. I am thrilled.
Brandon will take us through the making of the ideal dough and then teach us to stretch, toss and bake pies in the wood fired pizza oven. He will teach us how to make the best sauce and what to use for excellent toppings. We will eat a lot of pizza, some salads too and nibble on some salamis and olives while the dough is rising.
This is your chance to learn from the master.
And for the record, I love the pizza at Bar Del Corso too.
Seattle has a large selection of pizza joints across the many neighborhoods. Some are quite tasty, some ho hum, but one stands above the rest and has for many years: Delancey. This is what you dream to have as your neighborhood restaurant: one that you can walk to, a place to pop by whenever you have a craving, where they know you and take care of you and especially that has a simple menu that you never tire of. The pizza is made by Brandon Pettit and it has been exceptional and consistent for fifteen years. And there is even a memoir about the creation of this spot. How often does that happen?
After asking him every spring to come out to the farm and teach a class, Brandon unexpectedly agreed this year and will be here in May. I am thrilled.
Brandon will take us through the making of the ideal dough and then teach us to stretch, toss and bake pies in the wood fired pizza oven. He will teach us how to make the best sauce and what to use for excellent toppings. We will eat a lot of pizza, some salads too and nibble on some salamis and olives while the dough is rising.
This is your chance to learn from the master.
And for the record, I love the pizza at Bar Del Corso too.