Make your own pizza in class from fermented sourdough provided by the instructor! Learn about how to prepare the starter, create the levain, mix the dough, hydration levels, fermenting and proofing the dough, and how to shape the pizza in a Neapolitan style. Instructor Larry Petersen of Bade’s Orchard uses local spring water and a blend of 00 Italian tipo flour and locally milled Baker’s Field Flour in his crust, and cheese from Richfield Farmers Market mainstay Eichten’s Cheeses. Each participant can try samples, and make their own whole cheese pizza to take home. Max 10 participants; ages 12 and up. $40.00.