Sling your own pizza pies

Essential Techniques for Homemade Artisan Pizza | [View Online]( [Make Yourself at Home with Craftsy: Explore]( [ ]( Essential Techniques for Homemade Artisan Pizza Skip delivery and make your favorite pizza at home! Join me, artisan baker Richard Miscovich, for my online Craftsy class [King Arthur Flour's Mastering the Art of Pizza](, and discover the secrets of baking perfect wood-fired pies in your own oven. In class, you’ll learn to make five unique pizza doughs, including a four-hour classic, whole-grain, deep-dish and other variations. Along the way, I’ll help you understand the hallmarks of artisan-style pizza, including the tools you’ll need to get started. Plus, when you learn with Craftsy you can work at your own pace and ask me questions as you go. [ ]( We’ll start by making a simple straight dough for a classic pizza Margherita. I’ll share tips for how to mix, proof, ferment, and handle your dough for artisan-quality results every time. Then you’ll stretch, shape and top your pizza with a homemade no-cook tomato sauce, and assemble it on a peel to ensure mess-free success as you load it into the oven. Next, we’ll tackle a flavor-packed, pre-fermented dough for a white pizza with sliced potatoes and Grana Padano cheese. From there, we’ll move onto a hearty — and healthy — whole-grain dough for a sausage, kale and cheese pizza. You’ll see how the proportion of white-to-wheat flour in this recipe yields a tender crust, and ensure your dough is always hydrated enough. [ ]( We’ll wrap things up by making an enriched dough that’s sturdier for a couple of deep-dish recipes: a loaded pan pizza and Rhode Island-style pizza strips. But wait, we’re not done yet! In two extra bonus lessons, learn how to make farinata — a type of flatbread with a crêpe-like batter — and use leftover dough for pita bread, focaccia or par-baked crusts you can store and use later. Enroll in [King Arthur Flour's Mastering the Art of Pizza](, and you’ll become an artisan pizza-making master in no time! I’m a baker and teacher with over 20 years experience, and author of the cookbook From the Wood-Fired Oven. I specialize in artisan baking and wood-fired ovens, and I currently teach artisan bread-baking techniques to culinary students at Johnson & Wales University. I served two terms on the Board of The Bread Bakers Guild of America. In 2014 I received the Johnson & Wales Distinguished Scholarship Award and was inducted into the International Les Amis d’Escoffier Society. [ ]( You may also recognize me from my other Craftsy classes, Handmade Sourdough: From Starter to Baked Loaf and King Arthur Flour's Best Sandwich Breads. I’m thrilled to lead my third Craftsy class and teach you the skills you need to make your best homemade pizza. What I love about these classes is that you can watch at your own convenience anytime, anywhere. Let’s get started! [Join Craftsy Unlimited]( to get King Arthur Flour's Mastering the Art of Pizza and thousands of other classes for only $14.99/month, or [purchase this class for $14.99]( — that's 63% off! Richard Miscovich | Craftsy Instructor [Make Yourself at Home with Craftsy: Explore]( [Craftsy: Make something that means something] Prices are in USD. Coupon will be applied automatically to your cart. Special pricing offer only valid on the class shown in this email. Cannot be combined with other coupons. Expires on January 8, 2018. Questions or comments? Visit our [Help Center.]( Craftsy | 999 18th Street | Suite 240 | Denver, CO 80202 / Copyright © 2018 Craftsy All rights reserved. Too much mail? [Manage your email preferences or unsubscribe.]( [Facebook]( [Instagram]( [Pinterest]( [Youtube](