A Somewhat Scientific Approach to Making Pizza (8th & US)
Dates: 4/7 – 4/10
Location: Regional
Price Range: $500-550
Theme: Science, Cooking, Food
Faculty Contact: Lao, David
Who needs to travel to Italy when you can enjoy delicious pizzas right here at EPS? Prepare yourself for the ultimate pizza-making and eating adventure! Over four pizza-packed days, we will use a scientific approach to making and stretching dough, cooking up tomato sauce, testing cheese, sourcing toppings, and baking pizzas all with the goal of making the most delectable pizza! For lunch each day, we will dine on some of the finest New York, Chicago, Detroit, Neapolitan, and tavern-style pizza the Puget Sound region has to offer. Included also will be opportunities to explore local purveyors to source fine ingredients and perhaps get some behind-the-scenes insight and pizza-making tips from local pizza chefs. Our time together culminates with a hosted pizza feast for family and friends on our final evening. We guarantee this to be the tastiest EBC experience since Not Panda Express II!
Preliminary Itinerary:
(Activities and days subject to change.)
Day 1 (Monday, April 7) – Selecting a dough recipe
Morning – dough making (flour, fermentation time, stretching)
Lunch – New York style pizza (Stevie’s Famous)
Afternoon – launching pizzas (cheese and sauce will be control)
Day 2 (Tuesday, April 8) – Selecting a sauce
Morning – sauce preparation and sampling
Lunch – Detroit style pizza (Moto?)
Afternoon – testing sauces on pizzas (cheese will be control)
Day 3 (Wednesday, April 9) – Selecting a cheese
Morning – cheese sampling (possible field trip to a local cheese purveyor)
Lunch – Chicago and tavern style pizza (West of Chicago Pizza)
Afternoon – testing cheeses on pizzas
Day 4 (Thursday, April 10) – Putting it all together
Morning – pizza cook-off planning and trip to purchase toppings
Lunch – (something weird? Fusion pizza?)
Afternoon – Pizza cook-off competition