Pizza School - schedule and information

We are looking forward to meeting you and spending an afternoon making Neapolitan Pizza together. We hope you have a really enjoyable afternoon cooking and eating at Lancaster Castle

Jon Hill

Apr 23, 2025 • 2 min read

This post is for all those attending one of our classes at Lancaster Castle

Please contact us if you have any questions about the day and do let us know if you have any allergies or intolerances so that we can address any specific needs. We cannot make guarantees around allergies so please see the full list of ingredients used at the bottom of this post.

After the event if you have a few mins, please could you fill out our feedback form to help us improve our delivery for next time.

The class is run by Community Pizza Events CIC and is fully insured.
We have 5 a Star food hygiene rating:

Please bring an apron if you can or clothes you don't mind getting flour on. We will have some aprons on the day but might not have enough to go round.

We use a limited set of ingredients on the day.

During the session we will be making some dough from scratch in groups of 3. You will be able to take this home with you to make pizza or bread from it at home if you would like to; guidance will be given.

Recipe:

1KG of Shipton Mill 00 pizza flour
600g of water
27g Sea Salt
2g of instant dried yeast

Weigh the water, add the salt to the water, slowly add the flour and stir to combine. Sprinkle in the yeast and mix well.

Turn the mixture out on to the surface and kneed vigorously until the dough is smooth and elastic.

When flour and water are combined, the proteins gliadin and glutenin are hydrated and begin to form gluten. Kneading further encourages these proteins to link up, creating a stronger, more elastic gluten network.
Yeast consumes sugar in the dough, producing carbon dioxide gas bubbles that become trapped in the dough structure

We meet at The Castle Cafe at 1pm for pre course drink. I am the one in the Chef's tunic! See you there.

Complimentary hot drinks are kindly being provided by Atkinsons who run the fantastic cafe at the Castle.

Fuel for our oven is being provided by Logs Direct who have been a supporter of our community interest company since we began.

Ingredients and supplier information:

Sourced from Brakes:

Additional ingredients:

Instant Dried Yeast
Sea Salt
Water
Dried Oregano
Fresh Basil
Black Pepper
Olive Oil
Parmesan Cheese

Recipe:

We meet at The Castle Cafe at 1pm for pre course drink. I am the one in the Chef's tunic! See you there.

Mozzarella Cheese

Sliced Pepperoni

Shipton Mill 00 Italian Flour

Tomato Sauce

Additional ingredients: