Pizza Practice: Doughs, Techniques & Toppings with Tara Jensen

Milk Street's Livestream Classes

Great pizza takes practice. Tara Jensen has done a lot of it—so that you can do a a little bit less.

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NOTE: iphone and ipad users, <a href="https://eventbrite.oldmanhustle.net/checkout-external?eid=1984834211557" title="https://eventbrite.oldmanhustle.net/checkout-external?eid=1984834211557" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer">CLICK HERE</a> to register for class. What’s on the Menu: 24-Hour Spelt Pizza Dough Pepperoni Pizza with Tara’s favorite cheese blend &amp; tomato sauce Practice makes perfect: it’s an idiom that is true in life and in pizza. In this livestream class, Tara Jensen, author of the new cookbook "Pizza Practice," will share the lessons she’s learned through a lot of time practicing pizza—all in the hope that it might give your own practice a head start. We’ll be taking you deep into the foundation of great pizza, starting with the spelt-blended dough she makes at her bakery, Dough Baby. You'll learn about the benefits and challenges of combining whole grain flour with your typical all-purpose of 00 flour and come away understanding how this blend affects flavor, structure, extensibility and the way a crust behaves in the oven. From there, Tara will walk you through the particular logic of pizza fermentation, which operates on a very different timeline than bread. Whether you're planning ahead for next-day baking or working within the same day, you'll learn how to think about fermentation time frames and build a schedule that fits your life. Tara will also share her approach to getting the best possible results from a home oven, including how to manage heat, which baking surfaces are worth it and what practical adjustments actually move the needle. When it comes to toppings, Tara’s philosophy is intentional restraint. You'll learn her preferred cheese blend, her bright and punchy uncooked tomato sauce, and her favorite toppings when you want to minimize hassle and allow your flavorful crust to shine. This is a class for anyone who has ever wanted to understand pizza from the inside out. Get 10% off your copy of “Pizza Practice” with code MILK2026 here: <a href="https://portersquarebooks.com/book/9781797230832" title="https://portersquarebooks.com/book/9781797230832" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer">https://portersquarebooks.com/book/9781797230832</a> About Tara: Tara Jensen is one of the country's most acclaimed bread bakers, instructors, and trusted bread baking cookbook authors. Flour Power was named one of the Washington Post’s top 10 cookbooks of 2022. Her breads, pizzas, pies, and pastry have been featured in Bon Appétit and Food &amp; Wine, and she was named one of Southern Living’s chefs of the year in 2021. She runs her first pizzeria, Dough Baby, in Loudon County, Virginia, and posts daily musings on life and baking to her eager followers on Instagram @bakerhands This class is generously sponsored by Brød &amp; Taylor. Brød &amp; Taylor began with a simple gift. Our founder, Michael Taylor, built the first folding proofer to help his mother-in-law bake bread in her chilly South Dakota kitchen, where dough wouldn’t rise reliably. What started as a homemade solution from a small town in the Berkshires of Western Massachusetts quickly grew into something bigger. Today, Brod &amp; Taylor supports bakers everywhere with high-quality products that transform baking challenges into simple pleasures. In this class with Tara, you'll see Brød &amp; Taylor's proofing boxes, bench scraper, folding proofer and more. Learn more about Brød &amp; Taylor here: <a href="https://www.brodandtaylor.com/" title="https://www.brodandtaylor.com/" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer">https://www.brodandtaylor.com</a> If you have any questions about this class, please don't hesitate to get in touch via cookingschool@177milkstreet.com.This event has limited spots and you must register in advance via Eventbrite in order to attend. One sign-up covers one device. Payments for Milk Street livestream events are non-refundable. If you find yourself unable to attend, you may transfer the ticket to someone else, but we are unable to refund fees and all payments are final.Closed Captioning is available for all Milk Street virtual events.Immediately after registering, you will get a confirmation email that contains the Zoom meeting log-in information. One week prior to the class (or within 48 hours, if you register less than one week in advance), you will receive instructions on how to prepare ingredients and equipment in order to cook along, if you choose.After class, you will receive a recording of the event, as links to any additional recipes and resources that may come up. NOTE:The recording link is only available online for one month following each event. If you’d like to have access to the recording for longer than that, you'll need to save the recording locally by clicking on “download” on the top right corner of the recording page.Proceeds from livestream cooking classes and workshops support Milk Street's non-profit work with The Big Sisters Association of Great Boston, The Boys &amp; Girls Club of Dorchester, FoodCorps and other partners.Bonus: All attendees of this class will receive a one-time 20% off coupon to the <a href="https://store.177milkstreet.com/" title="https://store.177milkstreet.com/" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer">Milk Street Store</a> after class.

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Pizza Practice: Doughs, Techniques & Toppings with Tara Jensen

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Pizza Practice: Doughs, Techniques & Toppings with Tara Jensen

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