This is a recording of a class that originally took place on June 30, 2022. Thinking of adding pizza night to your bakery repertoire? Culinary instructor Matthew James Duffy will teach you three styles of pizza, including Roman-style al taglio. Learn the secrets to making great pizza dough, along with Matthew’s recipe for scratch-made sauce. He’ll demonstrate techniques for making everything from thin-crust pizza to wood-fired pies that will keep a hungry crowd coming back for more. You’ll also discover how to use your dough to make a variety of classic Italian flatbreads. ABOUT THE INSTRUCTOR Chef and bread fanatic Matthew James Duffy exploded on the sourdough scene with over 130K social media followers. After fifteen years of international industry experience, from specialty bakeries to Michelin starred restaurants, Matthew is following his baking passion as a baking professor at Centennial College with online courses and consulting. Sourdough has taken Matthew to Freiburg, to work alongside a German master baker at Bäckerei Pfeifle and to King Arthur Flour to work with bread master Jeffrey Hamelman. San Francisco’s SFBI and Chicago’s French Pastry School also made the list. Special mention goes to a recent experience attending the Coupe du Monde De La Boulangerie in Paris, France. You will receive access to a private YouTube link. This is an unedited recording of a live webinar originally offered via Zoom. You may watch it at any time and as many times as you like, but you may not share the link or distribute any part of the video or audio. Guild Members: Please log in to your account to access exclusive member pricing.