In less than 24 hours, I’ll be hosting the first mooon BREAD pizza party.
That is here in Suncrest, here in my home, overlooking the mountains here, up in Draper. Register here.
We’re right on the county line, best of both worlds, Salt Lake County, Utah County. I’m hosting a sourdough pizza class and party. It will actually be workshop style, so we’ll make dough. You can make a sourdough starter and we’ll walk you through the steps to make your own sourdough pizza dough, which is essentially the same steps to make sourdough bread.
And what’s really exciting about this particular event — it’s quite unique. I don’t think it’ll be recreated because we’ve got two guests coming, two pizza experts. Backyard pizza experts.
One is Jaron. Jaron sells 120 pizzas every Friday night out of his home up in Bountiful, Utah.
And he has been doing that for a lot of years. I met him when I was teaching a corporate sourdough class at Bill.com in Draper. He actually works there during the day and got chatting for a bit during the class.
He asked a couple of questions about pizza and we connected after and I’m excited to have him come down. He’ll bring a pizza oven or two.
And then we also have Kenny.
I was wearing this very hat at a farmer’s market outside the Cabela’s in Lehi, Utah. And he and his wife stopped by, got chatting with them. I was trying to sell him a sourdough muffin.
He didn’t buy the muffin.
But he was telling me about his various pizza ovens. He’s got a brick pizza oven in his backyard. And multiple others, and he actually sells them as well.
But he’s bringing up probably two ovens.
So both Kenny and Jaron will walk us through their dough methods.
They both do Neapolitan style. They’ve both been doing it for a lot of years. They’ve both sold pizzas, taught classes as well.
And then I’ll walk you through my sourdough pizza dough approach. We usually do it at the end of class, but it’s a bit abbreviated. So we’ll walk through it. I’ll show you how I bake it in the home oven with the baking steel.
So you can see a variety of doughs, variety of methods.
We’ll have a lot of good toppings.
I just went to a local farm today and got some pumpkins, but I also got these cherry tomatoes.
The lighting isn’t fantastic (and I’ve since washed them), but these taste fantastic and they’re beautiful. They’re sort of the mix between red and green.
I love them. 💚❤️
We’ll put these on a couple pizzas. I’ve got the dough I’ll show you right here (in the video). This is… how many could we do with this?
This could be at least five breads, which would probably be somewhere between 12 and 15 doughs, medium-sized pizzas.
I’m going to show you the dough real quick.
It’s fermenting at the moment. This is just getting into the fermentation cycle. I just dripped a little bit of salt water out as I just mixed the salt in.
But this is a big, big dough that’s fermenting overnight, and I’ll split it into doughs probably mid to late morning. Well, maybe around noon.
I’ll split it into individual doughs, weigh those out, shape them, put a little bit of olive oil around them for a couple that I’ll put in individual containers.
And then the remainder I’ll put in a bigger sheet/vat/tub that I’ll probably dust those ones rather than olive oil approach as they rest and do their final fermentation prior to the class.
That’s at 6 p.m. here in Draper up in Suncrest.
We’ve got room for...
Six to eight more probably that could join us.
We’ll do some here in the kitchen, living room area space. We’ve got the big open kitchen. And then we’ll go out into the backyard where the multiple ovens will be going for a nice Halloween-y event.
We’ll have some music and some other treats and drinks to go along with the pizza.
Anyway, if you’d like to join, let us know. You can still register if you are quick.
And if you don’t make it this time, if at least three people email me that are either not able to make it or are not in Utah and would like to do a virtual class, if at least three people reply back to this video message, video email, then I will schedule a virtual one and we can do it virtually as well.
We probably won’t have Kenny and Jaron, but I’ll make sure to encapsulate their teachings into the virtual course that we can do. So hope to see you tomorrow.
If not, Let me know how your pizzas are going and maybe tweet out a picture of your latest sourdough pizza, #mooonbread with the three O’s.
Love you guys.
Bye.
-Jordan AKA Yorudan AKA 夜弾
