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This hands-on class covers everything from dough to sauce to toppings, for a full evening of pizza and learning. Topics include working with yeast doughs, from mixing and kneading to resting, plus a look at longer fermentation versus quick fermentation. The class covers two sauces and three seasonal pizzas from scratch. Included is dinner with a glass of wine, hands-on instruction, and a thorough recipe pack with bonus recipes and a section on sourcing ingredients.