Imagine, if you will, the perfect pizza. Its base is made from a delicious sourdough with a thin bottom and a crunchy crust. Its topping is homemade tomato sauce, the freshest buffalo mozzarella and a few leaves of basil or perhaps wild mushrooms, chorizo and homemade goat's cheese, shrimps from Ballycotton, local smoked salmon or maybe even fresh broccoli from the garden.
This three-hour masterclass will take you through all the basics (choosing ingredients, making dough, getting the best results from your oven and so forth) before explaining how to create both traditional and contemporary pizzas. We’re talking everything from the classics (Margherita, Pepperoni and Calzone) to modern gourmet masterpieces - think Shrimp with watercress and dill-mayo and Homemade Cottage Cheese with mint, caramelized red onion and salsa verde!
Good to Know:
As Philip will, in essence, be cooking pizzas for the duration of the class, there will be a lot of sampling so we advise not eating a large lunch beforehand!
About Philip Dennhardt
You may already know Philip Dennhardt, the owner and manager of the popular Saturday Pizzas here at Ballymaloe Cookery School. The son of a master butcher, he followed in his father’s footsteps before he became more interested in cooking than butchering. He makes his own cheese, smokes his own food and for several years ran a cupcake business before switching his focus to pizza. Philip went to Italy for a season to learn the art of pizza from the maestros in Rome. Afterwards, interested in how modern gourmet pizzas have evolved, he went to California and worked in one of America’s most famous pizza restaurants, Pizzaiolo Oakland in California.
For more information about Philip and Saturday Pizzas,