Join us for a delicious evening where you’ll learn how to craft authentic sourdough pizza dough from scratch. We will dive into the fundamentals of long fermentation, shaping techniques, and how to achieve that classic Neapolitan crust. We will also explore flavor-packed topping combos—from classic Margherita to bold seasonal creations. Best of all, we will bake our pizzas in a blazing hot Gozney oven to get that perfect leopard-spotted crust. Come ready to flour up your hands and leave with the skills (and dough!) to make pizza night next-level.
About the Chef... Davis Larsen is the owner of Bussin Bread, a local sourdough micro bakery specializing in artisanal breads made with organic, locally sourced ingredients. Davis is an avid outdoorsman, he is always seeking the next adrenaline high, whether through skiing, rock climbing, or biking. His love for adventure and time in the mountains led him to Alaska, where he learned about the saga of sourdough and has been an avid sourdough baker ever since.
