Pizza Making Class at Salt Meats Cheese, Alexandria

At 12.30 on a Saturday we trickle into Salt Meats Cheese for a two-hour workshop on the art of pizza-making. There are two trainers, an Italian chap (whose name I can’t recall, soz) and a bubbly blonde (again soz, I’m terrible with names). The mics seemed a bit impersonal, although they were kind of necessary because there were so many of us spanning across these benches.

We start with hand-mixing the dough and shaping it into a ball, which is easy enough. The ball of dough is bagged, and this is the stuff we take home to cook at our own leisure. Pre-prepared balls of dough are handed around so we can practice the different shaping techniques.

We’re given a demo of four different methods of shaping the pizza dough. The easiest way is with a rolling pin of course; another technique is a circular shaping movement using two hands; a third is using the side of the table, and letting gravity form the pizza round, and the last is the most theatrical throwing them from one arm to the other.

My qualms with this class were mostly to do with the waiting time. Two people at a time are sent off to add their desired toppings, then the pizzas are chucked into the oven for a few minutes. But because there were over 20 people attending, this got pretty tedious.

But on the upside, the pizza is friggin delicious. My choice of toppings were mushrooms (which had been pre-cooked with garlic and herbs), mozzarella, buffalo mozzarella, basil, and parmesan shavings on top. Eric went with a draping of prosciutto on top.

For $89 it’s decent value – you learn pizza techniques, you get to eat a pizza with a glass of wine for lunch (and if you don’t finish it, they’ve prepped pizza boxes), you take home a ball of pizza dough to create your own pizza masterpiece at home, and you get 10% off any purchases in-store.

Now when we make these pizzas at home, they’re ridiculously different from what we created in class. I’d most likely attribute this to the lack of a monster pizza oven in our apartment (damn it – why can’t we have nice things). The crust tastes different and the dark blistering  is missing. It definitely tastes better than other homemade pizza attempts though – so at least there’s progress!

Disclaimer: I paid for our two spots in this masterclass, but I work in marketing for Brasserie Bread, who run 3-hour artisan baking classes. They’re much more personal and hands-on (with only a max of 10 students in each class), so I had some reservations about how Salt Meats Cheese have formatted their classes.

All the ingredients and a mixing bowl
Starting the mixing process
The flour is mixed in parts
Last bit of flour added
Mixing it all together
Onto the bench
Shaped into a ball
We bag it, and this is the dough we take home
Pre-prepared dough for us to shape
Demo of how to stretch out that dough
Eric trying one of the techniques
Making it into a round shape
My first attempt at making the round shape is pretty woeful
Observing technique again
Eric gets the hang of it pretty quickly
So round!
Here’s Eric trying the third technique
My pizza before it goes into the oven
Into the oven they go!
Post baking
And I add basil and parmesan
Eric’s pizza sans prosciutto
Prosciutto drapery in action
Me and my pizza!
Pizza and a glass of wine
And this is the pizza we make at home

Salt Meats Cheese Menu, Reviews, Photos, Location and Info - Zomato

2 Comments Add yours

  1. Gah now I feel like pizza. And my pizzas always end up ovals. lol


    1. Mine were shapes that don’t even have names! Haha


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