MARCH 24, 2023: Sourdough Pizza 101

Date: Friday, March 24, 2023

Time: 5:30pm - 8:15pm

Cost: $150 per person

PLEASE READ ALL CLASS POLICIES AT THE BOTTOM OF CLASS DESCRIPTION BEFORE MAKING YOUR PURCHASE.

If you're looking for a way to make sourdough the center of a party, boy do we have the class for you! Join us at the mill with sourdough lover Catalina Carrion-Kozak to discuss how to use those friendly yeasty beasties to make delicious pizza!

During this class, Catalina will take you through the fundamentals of building, maintaining, and using a sourdough starter, and you will learn how to make flavorful pizza dough from scratch. In addition to a crash course on cultivating your own starter at home, you will get detailed instruction and hands-on experience with all parts of the pizza process: building + mixing your dough, bulk fermentation, shaping your pizza, topping + peeling your pie and, firing your pizza in an Ooni oven! Catalina will provide some pre-fermented dough that you will shape, top, and fire in class, and you will also make your own dough from scratch to use over the weekend. You'll be a certified pizza party expert by class' end. 

Expect this class to be a family-style event where we will discuss guidelines and preferences for pizza topping. You'll get to taste your classmates' pizzas and experience different ways to accentuate the unique flavor of sourdough made with freshly stone-milled flours. Catalina is sure to have a wide variety of fresh ingredients to experiment with - we're excited to see what we can create together! Catalina will also share her Ooni pro-tips with you, so whether you've got an Ooni at home and wish you used it more, or have never experienced the blissful convenience of portable, high-powered pizza ovens, you'll learn a thing or two from Catalina and your classmates. 

A little bit about your instructor, Catalina Carrion-Kozak: 

"Born and raised in a Colorado multicultural home and on a farm, I became exposed to many styles of cuisine. At a young age I learned the farm to table experience as our family farm had a variety of animals and produce. Needless to say there was never a dull moment in our home, nor our kitchen. Throughout my existence I have become aware of certain food sensitivities and health conditions that only have evolved my palette and improved my culinary capabilities. I began my culinary career at a young age of 14, beginning as a hostess at a Sushi restaurant which eventually led to my graduation of Auguste Escoffier of Culinary Arts In Boulder, CO. I strive to grow my knowledge in the cultivation of good quality food, sustainability and community connection. I aspire to continue my growth and knowledge when it comes to food. My goals have led me to relocate to Bastrop, TX."

We hope you come to this class to learn more about sourdough made with freshly-milled flours, and the art of the pizza party. 

• Have an opportunity to work with our own fresh flours, stone-milled right here at Barton Springs Mill
• Learn all about sourdough pizza from Escoffier graduate, Catalina Carrion-Kozak
• Eat freshly fired pizza in class, and take some dough home to continue the party!
• Tour the mill with our Education Director, Kimberly Krebs
• Purchase BSM products at a special one-time 15% discount