Pizza Masterclass – Level 2: Biga Dough & Stuffed Focaccia

Pizza Masterclass – Level 2: Biga Dough & Stuffed Focaccia

Already joined our Level 1 Pizza Class? It's time to take things a step further.

In this class, you'll learn how to make biga dough, the traditional dough method used at Antonia. We'll explain the difference between direct dough and biga dough, and show you how a longer fermentation creates more flavour and a lighter texture.

Together, we'll prepare and refresh a biga, and you'll receive dough to take home so you can continue the process yourself.

For the second part of the class, you'll make a stuffed focaccia. Once baked, you'll learn how to open and fill it with fresh Italian ingredients such as stracciatella, rocket, cherry tomatoes and pesto.

What you'll learn: