We hope you were able to join us for our Famous Pizza Class with Susan Holding from the Little French Bakery! It was a fantastic session where we learned how to make two different types of pizza dough, a delicious herb oil, a creamy white sauce, and how to customize our pizzas with a wide range of flavorful toppings. If you missed it, don't worry! You can still recreate all the amazing recipes at home, and we’d love for you to join us at the next class to get all the insider tips straight from Susan herself.

Let’s dive into the recipes we shared during the class!

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Pizza Dough – Recipe 1

Makes 4 x 10-inch dough balls

This pizza dough recipe is perfect for those who enjoy a soft, chewy crust with a slightly sweet flavor. While it does require a bit of time for resting, the results are well worth it. Here’s how you can make it:

Ingredients:

• 5 cups unbleached bread flour
• 3 tablespoons sugar or honey
• 2 teaspoons salt
• 2 teaspoons instant yeast
• ¼ cup oil or solid shortening
• 1 cup milk
• ¾ cup room temperature water

Instructions:

1. In a large mixing bowl, combine all the ingredients. Stir until they come together to form a dough.
2. Let the dough rest for 5 minutes.
3. Knead the dough by hand or use a stand mixer with a dough hook. Continue until the dough passes the "window test" (stretch a small piece of dough and it should form a thin, translucent sheet).
4. Once the dough is ready, divide it into 4 equal pieces and form each into a ball.
5. Lightly coat each dough ball with oil and place them into an oiled zipper bag.
6. Let the dough rest at room temperature for 15 minutes. Then, place the dough balls in the refrigerator overnight. If you're using the dough the same day, allow it to rest for 1 hour, reshape the balls, return them to the bag, and let them rest for 2 more hours.
7. The next day, remove the dough from the refrigerator 2 hours before using.
8. If you're not using all the dough, you can freeze the extra dough for up to 3 months.

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Pizza Dough – Recipe 2

Makes 4 x 10-inch dough balls

This dough is a quicker option that doesn’t compromise on flavor. It’s perfect for those who want to get a pizza on the table without the long wait.

Ingredients:

• 3 cups unbleached flour
• 1 teaspoon salt
• 1 packet yeast
• 2 tablespoons olive oil
• 1 cup warm water (105-110°F)

Instructions:

1. In a bowl, mix together all the ingredients until combined.
2. Let the dough rest for 5 minutes to activate the yeast.
3. Knead the dough by hand or with a dough hook until it passes the "window test."
4. Transfer the dough to an oiled bowl and cover it with a damp cloth. Let it rise until doubled in size.
5. Once risen, divide the dough into 4 equal pieces and proceed with shaping your pizzas.

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Herb Oil

This flavorful herb oil is the perfect way to elevate your pizza crust and add a burst of flavor.

Ingredients:

• 2 cups olive oil
• 2 tablespoons dried basil
• 2 tablespoons dried parsley
• 2 tablespoons garlic powder
• 1 tablespoon dried oregano
• 1 tablespoon dried rosemary
• 1 tablespoon coarse salt
• 1 teaspoon chile flakes (optional)
• 1 teaspoon sweet or hot paprika
• 1 teaspoon thyme

Instructions:

1. In a bowl, whisk all the ingredients together.
2. Let the herb oil sit at room temperature for 2 hours to infuse the flavors.
3. Use it to brush on your pizza crust or drizzle over the top once baked for an extra layer of flavor.

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White Sauce

A rich and creamy sauce that works beautifully on white pizzas or as an alternative to traditional tomato sauce.

Ingredients:

• 2 tablespoons olive oil
• 1 yellow onion, finely chopped
• 1 clove garlic, minced
• ¼ cup heavy cream
• ½ teaspoon fresh thyme or marjoram
• Salt and pepper to taste

Instructions:

1. In a heavy saucepan, heat the olive oil over medium heat.
2. Add the chopped onion and sauté until it becomes translucent.
3. Add the minced garlic and cook for another minute, stirring constantly.
4. Pour in the heavy cream and reduce the heat. Let it simmer for about 3-5 minutes until it thickens slightly.
5. Remove from heat and stir in the thyme (or marjoram), salt, and pepper.
6. Allow the sauce to cool completely before using. It will keep in the refrigerator for up to 5 days.

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Ingredient Options for Toppings

Now that you’ve got your dough and sauces ready, it’s time to get creative with your toppings! Here are some ideas for making your pizza uniquely yours:

Meats:

• Pepperoni
• Prosciutto
• Italian Sausage
• Anchovies
• Canadian Bacon

Cheeses:

• Bleu Cheese or Gorgonzola
• Shredded Parmesan
• Shredded Mozzarella (2lb bag)
• Fresh Mozzarella (not pre-sliced)

Vegetables and Fruits:

• Fresh green bell pepper
• Fresh basil (when in season)
• Fresh baby Bella mushrooms
• Fresh tomato or sun-dried tomatoes
• Fresh pear
• Fresh arugula
• Pineapple (fresh or canned)
• Fig jam (Festival variety)
• Fresh lemon

Other Options:

• Sliced black olives
• Green olives
• Pine nuts
• Red pepper flakes
• Kalamata olives
• Olivelle Balsamics & Oils

Bekah Kates Ingredients:

• Stonewall Kitchen Pizza Sauce (first choice) or Tony’s Pizza Sauce (second choice)
• Tuscan Herb Blend (Lambs & Thyme)
• Olive Oil (Regular EVO or Pizzaolio work best)

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Final Thoughts

We hope you were able to join us for this fun and informative pizza class with Susan Holding from the Little French Bakery! If you weren’t able to attend, don’t worry—you can still try these recipes at home and create your own delicious pizzas. We’d love for you to join us for the next class, where you’ll get all the insider tips and hands-on guidance from Susan. In the meantime, happy pizza making! 🍕