Workshop Bread and Pizza Dough

Bread and Pizza Dough Workshop!

Back by popular demand! Burnaby Food First is pleased to bring back another very popular workshop! Register as soon as possible as there are limited seats available!

Monday March 7th, 2016
6:30 pm to 8:15 pm

Brentwood Community Resource Centre
(2055 Rosser Avenue / Burnaby - map) 

Join Annabell Choi in this hands-on workshop and learn how easy it is to make bread or a pizza dough. 

After this workshop, you will want to try making your own bread at home!

** WORKSHOP IS FULL**

Please contact Meghan at (604) 209-2404 or by email to be added to the waitlist.

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Enjoy Burnaby Food First workshops? Want to get involved as a volunteer?

Check out all the great ways you can get involved. All are welcome, and we'd love to have you on board! For more information, send us an email. 

Upcoming January 2016 Workshops: Winter Salads and Breadmaking!

Burnaby Food First is pleased to announce TWO new workshops for 2016!

Start the New Year by attending one or two of our workshops!


Winter Salads!

Monday, January 11, 2016
6:30 pm to 8:15 pm

Brentwood Community Resource Centre (2055 Rosser Ave / Burnaby - map)

Join Meghan Cooke and learn to make some delicious and healthy winter salads that will start you off the New Year in a healthy and budget-friendly way!

Registration is required. Space is limited!

To register, please contact Meghan at (604) 209-2404 or by email.

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Bread and Pizza Dough Workshop!

Wednesday, January 13, 2016
6:30 pm to 8:15 pm

Brentwood Community Resource Centre (2055 Rosser Avenue / Burnaby - map) 

Join Annabell Choi in this hands-on workshop and learn how easy it is to make bread or a pizza dough. 

After this workshop, you will want to try making your own bread at home!

Registration is required. Space is limited!

** REGISTRATION IS CLOSED!** Workshop is full! 

If you need to cancel your registration, please do so as early as possible.
Contact Meghan at (604) 209-2404 or by email.

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Enjoy Burnaby Food First workshops? Want to get involved as a volunteer?

Check out all the great ways you can get involved. All are welcome, and we'd love to have you on board! For more information, send us an email.

Recipe: Pizza Dough

Ever tried making pizza dough from scratch? Here's your chance to try it out! No more waiting for delivery or quibbling over pizza toppings. Homemade pizza  is simple to make -- and you can load the crust up with all the toppings you want! (It's also a pretty good way to get kids involved in preparing meals.)

This recipe is from our Easy Bread Making workshop last month, facilitated by Scott Bernstein.

Pizza Dough
(Yield: 4 thin-crust pizzas)

To email, print, or text this recipe, click here.

Ingredients

1 3/4 cups lukewarm water (about 100 F)
1 tablespoon extra virgin olive oil
2 teaspoons salt
1 1/2 teaspoons active dry yeast
1 1/2 teaspoons sugar
4 1/2 cups unbleached all-purpose flour**

**Note:  You can substitute up to 1 cup of all-purpose flour with whole wheat flour.

Source: Favorite Family Recipes

Instructions

1. In a large bowl, mix together the water, oil, salt, yeast, and sugar.
2. Add the flour in to the yeast mixture and stir well to combine. The dough will be quite wet. No kneading is necessary. 
3. Cover the bowl loosely with plastic, leaving a small gap to allow air to escape. Allow the dough to rise for 2 hours at room temperature. The dough will fully expand and may begin to collapse during this time. Do not punch down the dough.
4. Refrigerate the dough for at least 3 hours before using.

Baking

1. Preheat the oven and pizza stone (if you use one) to 550 F.
2. Lightly dust a clean counter with flour and pull off a piece of dough the size of an orange. Repeat to create 4 balls of dough of similar size. Shape the dough into balls and cover with plastic and let rest for 30 minutes.
3. Stretch the dough into a circle about 12 inches in diameter.
4. If using a pizza stone, put some corn meal on the baking peel and lay the pizza on top. If using a baking sheet, simply place the round of dough on top.
5. Layer your pizza ingredients of choice on the pizza crust.
6. If using a pizza stone, bake for 8 to 10 minutes. If using a baking sheet, bake for 13 to 15 minutes.

Storing

1. The dough will keep in the refrigerator for up to 2 weeks or in the freezer for up to 3 weeks.
2. If storing the dough in the fridge, cover it tightly after 2 days to ensure the surface of the dough does not dry out.
3. If using from frozen, leave the dough balls out overnight until they are thawed and ready for use.

Workshop Review: Easy Bread Making

Thanks to everyone who came out for our workshop on Easy Bread Making this past Tuesday! We had another packed house and it was lovely to see everyone there. Facilitator Scott Bernstein shared his bread-making talents with us.

Scott Bernstein introducing the workshop to a packed house
Credit: Rebekah Mahaffey

We learned the basics of making white, whole wheat, and rye breads both by hand and using a mixer, as well as how to make homemade pizza dough.

Scott showing off all the ingredients
Credit: Rebekah Mahaffey

We also learned techniques for kneading bread -- what a great upper body workout!

A workshop participant kneading bread dough
Credit: Rebekah Mahaffey

Finally -- the best part -- we got to sample some bread. Nothing, simply nothing, beats fresh bread with butter!

Wonderful bread and butter waiting to be eaten
Credit: Rebekah Mahaffey

Keep an eye on the blog for other upcoming Food First workshops this Fall -- we have some great ideas and will be announcing them soon!

For copies of the recipes used in this workshop, please visit our Recipe page:

Basic Artisan Yeast Bread
Pizza Dough