BURNABY COOKING CLASS FIELD GUIDE

Fire, Flour, Fermentation: Hand‑Built Neapolitan Pizza in Burnaby

A focused, 2.5‑hour hands‑on class that teaches fermented Neapolitan dough, stretching and topping technique, and practical home‑oven and BBQ methods.

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Fire, Flour, Fermentation: Hand‑Built Neapolitan Pizza in Burnaby.

Duration

2.5 Hours

Location

Burnaby

Operator

Key Experiences LTD

Outing Highlights

THE TECHNIQUE

Fermentation, Poolish, and Dough Work

The class demystifies fermented dough and the poolish method: dough is demonstrated during class while the pizzas are prepared from dough made in advance because of a three‑day fermentation process.

THE MENU

Bruschetta, Hand‑Made Pizza, and Apple Crostata

The menu covers bruschetta with eggplant, tomato and feta with basil oil, hand‑made pizza with a choice of veggie or meat toppings, and an apple crostata served with cinnamon ice cream.

THE TAKEAWAY

Practical Skills — and Dough to Take Home

In addition to hands‑on shaping and topping, the class emphasizes techniques you can replicate at home and includes fermented dough for you to take away and use later.

What the day feels like

What the Class Feels Like

The session is a concentrated, hands‑on workshop: you watch a dough demonstration, learn stretching and shaping, choose toppings and assemble pizzas, and sit down to enjoy the simple, focused menu of starters and dessert. Techniques emphasize fermented dough management and practical baking approaches for home ovens and BBQs, and you leave with fermented dough to practice at home.

Suitability

Who it's for

Who this class suits — and where to double‑check

Home cooks & food‑minded adultsThe session is hands‑on and technique‑focused, making it a natural fit for adults who want to learn dough fermentation and practical baking methods; consult the operator for any specific needs or limits.

Couples and friendsSmall groups looking for a social, culinary learning experience will find the format congenial; the provided information does not list participant limits or age rules, so confirm details with the operator if you have concerns.

Families with older childrenThe hands‑on nature may appeal to families with older children, but the provided data does not specify age restrictions—check with Key Experiences LTD before booking for younger participants.

Baking novicesBeginners seeking foundational skills in dough and pizza technique can benefit from the demonstration and guided practice; confirm any accommodation needs with the operator as no restrictions were supplied.

Practical planner

Details to review before reserving

What to Bring

Bring a container to take home your fermented dough as requested in the class notes.

Booking Notice

Review cancellation policies before reserving.

Frequently asked questions

Planning Your Outing

How long is the class?

The class runs for 2.5 hours.

Where is the meeting point?

Meet at Gray Olive Cafeteria - 4190 Hastings Street, Burnaby, BC V5C 2J4.

Will dough be made in class?

Dough is demonstrated in class, but because of a three‑day fermentation process, the dough used to prepare the pizzas will be made in advance.

Can I take dough home?

Yes — you will take home fermented dough; bring a container for transport.

What will we eat during the class?

The menu includes bruschetta with eggplant, tomato and feta with basil oil; hand‑made pizza with your choice of veggie or meat toppings; and an apple crostata with cinnamon ice cream.

What techniques are covered?

The class covers fermented dough and the use of a poolish, stretching and shaping, and methods for baking in a home oven and on a BBQ.

Who runs the class?

The experience is offered by Key Experiences LTD with instruction noted from Chef John.