Pizza workshop - "In the skin of a pizza chef".

Description

During your next Team Building event, discover the art of pizza making and turn your colleagues into real Pizzaïolo during a "Pizza Design" workshop.
Either in Saint-Leu, or at the location of your choice (hall + outdoor space to position the gas oven).

You'll have the chance to make around 3 pizzas per person.

Our Italian chef will teach you the art of pizza-making. From the dough to the toppings and cooking!
The dough takes 3/4 hours to rise. That's why we'll keep your creations cool in tupperware. The pizzas will be assembled using dough already prepared beforehand.

A choice of 2 workshops:

• Workshop A to Z

Preparing the dough and ingredients, then baking the pizzas.

Phase 1: Preparation of the pizza dough.
Explanation of how the workshop works, then we prepare the pizza dough.
During the kneading, there are two short breaks during which we prepare the ingredients to put on the pizzas.
At the end of the kneading, each participant will have 3 dough pieces to take home if they wish.

Phase 2: Spreading, topping, baking and tasting.
We roll out the dough, put the ingredients on top and bake the pizzas. Then we taste them.
Duration : approximately 3 hours (6 to 10 participants).

• Simplified workshop

The dough is already prepared. Participants roll out their pizzas, put the toppings on and then bake them.
This quicker format is ideal for larger events.
Spreading, topping, baking and tasting.
We roll out the dough, put the ingredients on top and bake the pizzas. Then we taste them.

Requirements : only an indoor space for the workshop and an outdoor space for the oven. It's a gas oven that doesn't need to be plugged in.

Minimum and maximum capacity:

For the full workshop: 4 to 10 people.
For the simplified workshop: 4 to 30 people.

Workshop venue :

Either at Kafé La Kour in Saint-Leu.
Or at your premises or an event venue.
Please note that you will need to have access to an outside area to position the gas oven.

Some examples of pizzas :

- Margherita: Tomato sauce, parmesan, scamorza mozza, preserved tomatoes.
- Regina: Tomato sauce, parmesan, scamorza mozza, cured ham, mushrooms, olives.
- Provencale: Tomato sauce, parmesan, mozza, grilled aubergines, onions, pine nuts, sundried tomatoes (Veg)
- Mantova: Cream of pumpkin soup, parmesan, gorgonzola mozza, sun-dried tomatoes, walnuts, scamorza (Veg)
- Rustica: Parmesan, mozza, scamorza, friarielli sausages, onions.
- Alice: Tomato sauce, parmesan, mozza scamorza, anchovies, kalamata olives, garlic.
- Piccante: Tomato sauce, parmesan, scamorza mozza, marinated peppers, chorizo piccante.
- Biquette: Parmesan, marinated tomatoes, scamorza mozza, goat's cheese, honey and walnuts (Veg).

Who is offering this workshop?

Ivan Tagliapietra, artisan pizzaiolo chef.
I work on Réunion Island as a home and events pizzaiolo chef (birthdays, weddings, concerts, private and professional events).
The ingredients are prepared in my air-conditioned workshop. The pizzas are then cooked on the spot, in front of the guests, in the spirit of show cooking.

PIZZA CATERING OPTION

We operate outside with a modular stand, without a truck or fixed structure, so we can easily adapt to different locations.
Our format is particularly well-suited to aperitif dinners, with a production capacity of up to 120 to 140 pizzas per event.