ZOOM LINK

• Zoom link on the day https://zoom.us/j/8697696969. If you want to learn more about how to join Zoom meeting here
• Zoom link for a private and corporate class may be different because your event organiser may use your own Zoom, Microsoft or other corporate account. 

PIZZA MAKING CLASS AT HOME

This class will start with our reminder for you to make Italian pizza dough from scratch and gather all the ingredient one day before your pizza class. You will start heating up the Roccbox. Our expert chef introduces you to making Napoli sauce for your pizza. 

Get ready to throw some dough! Show off your best dough-tossing skills, as you compete against your mate in the ultimate #BiggerTosser #otaokitchen challenge. 

Once you’ve topped your pizza with your favourite Italian ingredients, we’ll place it in our new Gozney oven - cooking the pizzas @500.degree for 90 seconds. Now you want to be in charge of the oven like a pizza chef - à la the authentic Neapolitan way! The kit will have gluten, but you can do vegan and dairy-free pizza for your buddies. 

HIGHLIGHTS

• Learn to craft your own pizza dough from scratch 
• Taste a variety of delicious topping combinations
• Enjoy the pizza experience in a small and intimate group setting 
• Learn tips and tricks for making pizzas and ovens
• Enjoy a fun cooking, eating and social experience
• Different choice from 

ON THE DAY

• This hands-on pizza making experience lasts for 1.5-2 hours through Zoom
• Please get the gas bottle
• Demonstration and pizza dough making and learn how to toss your dough. Cook your pizzas.
• Eat together at the end with a couple of glasses of wine.

WHAT'S INCLUDED

• QR code linked to the recipes and an online instructional video 
• ROCCBOX pizza oven will be delivered directly from the manufacturer
• Pizza Peel and paddles
• 3kg fine Italian 'OO' flour for pizz
• One jar of instant yeast enough for flour
• 800g chef made pizza sauce
• Magic box of Yarrra Valley and Mornington Peninsula Victoria Ingredients
• One box of Victorian Wine
• Pizza slice cutter
• Your own personal gift message
• Delivery Fee in Australia
• Optional beverage kits can be added 

*In the event of package delivery delays for ingredient kits, it is advised that you refer to the recipes sent and obtain ingredients so you are prepared for the class. Otao make every effort to have the package-ingredient kit to you 48 hours prior to the class start time and depend on the service of Australia Post. We are not liable for late or non-delivery.

THE MENU

• Neapolitan Pizza Dough 
• Salsa di Pomodoro (Tomato Sauce)
• Pizza Stagioni- Pizza with Seasonal Toppings 

EQUIPMENT NEEDED

• Sharp knife and cutting board 
• Small mixing bowls 
• Rolling pin
• A digital scale 
• Cling wrap

SPECIAL DIETARY NOTES

• Meat eater - the kit will make vegetarian pizza. You can add meats.
• Gluten-free - you can opt to have GF soy. Replace wheat flour for supermarket 160g self-raising gluten-free flour for dough + 75ml hot water. Mix well. May need to adjust the water/flour
• Dairy-free - the recipes doesn't include dairy.
• Low sodium. Use less soy sauce.
• Kosher. These are vegan dumplings 
• Halal- Purchase your own halal meat.
• No nuts. We don't include any nuts in our meals. 

ON THE DAY 

• This online Zoom class lasts for 1-2 hours you will need a device with internet connection
• Meet our chef and follow along with a live cooking demonstration, from your kitchen 
• Debrief with a chance to enjoy your creations and chat. 
• Learn how to steam or pan-fry your dumplings
• In rare situations, we may have to restart the online class. 

HOW WE RUN THE CLASS?

• Learning by doing! You can start cooking at your own pace before and after the actual online class because you can click on the QR code for the video and recipe.
• We will answer your question pre- and post-class by email hello@otaokitchen.com.au. If you made the recipes, you would have more questions for us. We hope this is one of your favourite dishes for some time!
• We recommend you to watch the pre-recorded the video below to understand the recipes before you start making and cooking. 
• In this online cooking class, you are welcome to BYO your wine and beer. However, for safety, please focus on cooking, and you can drink with the meal later.
•  If you tell us about your dietary requirement, we can suggest some substitute ideas. We will do our best to help you to cook the dishes on the menu.
• Please note that the start times for this virtual experience are scheduled in Melbourne - Australian Eastern Standard Time (AEST). Please be aware and adjust the start time to your time zone if you are not based in Australia.
• More questions, please check out Online Cooking FAQs

CANCELLATIONS AND CHANGE FOR DATES

• As soon as you sign up, we will send you information, so you can get access to the class resources. We will send you recipes, videos and Zoom details. No cancellation, but you can change the date.
• If you miss the Zoom class, let us know, as we will have the record for you.
• If you buy the voucher from the 3rd party, you will be bounced by the terms which we don't have the control over their business practices.
• More questions, please check out Online Cooking FAQs

LIQUOR LICENSE 

• Otao kitchen license number for online class delivery 90160770
• For Liquor Licenses - Under the Liquor Control Reform Act 1988 it is an offence - to supply alcohol to a person under the age of 18 years (Penalty exceeds $19,000). - For a person under the gage of 18 years to purchase or receive liquor (Penalty exceeds $800). 

MORE FREQUENT ASKED QUESTIONS

🍕 Neapolitan Pizza Dough 

In Italy, Neapolitan pizza is a protected cultural heritage item. For a pizza to be considered authentic, it should conform to a specific ratio of flour to water 1:0.65, use san marzano tomatoes, and buffalo mozzarella. To get the best flavour, it is best to let this dough rest in the fridge overnight 

Preparation Time: 24 hours 

Execution Time: 2 hours 

Serves: makes 3 pizzas

INGREDIENTS 

• 500g Flour (Tipo 00)
• 325g warm water (about 35-40C) 
• 12.5g sea salt
• 10g olive oil 
• ½ tsp (2g) dry, active yeast
• 1:1 ratio of plain flour to semolina flour for dusting 

METHOD 

1. Combine all of the ingredients, except for the olive oil in a dough mixer and mix on low speed for 7-10 minutes, or until the dough passes a window pane test. 
2. Using the olive oil, lubricate a stainless steel or plastic bowl. Ball the dough up and place it in the oiled bowl. Cover the bowl tightly with cling film. Let it rest for 40 minutes. 
3. Place the bowl into the fridge for 12 hours or overnight. 
4. Take the dough out of the fridge 2-3 hours (depending on whether it’s a cool or hot day) before baking to allow it to come to room temperature. 
5. Divide the dough into 3x 250g balls. Lightly pre-shape the dough into rounds using the stretch and fold method. Allow the dough to rest at least 30 minutes before shaping. 
6. Preheat your oven to 420-500C for best results. If your oven doesn’t run that hot, place a pizza stone on the top rack of your oven and preheat the oven for 1.5 hours as hot as it’ll go. 
7. Place equal parts semolina and plain flour in a wide mixing bowl. To shape the pizza dough, turn the dough once or twice over in the plain flour/ semolina mix. Using the tips of your fingers, press from the centre of the dough to about 1 cm away from the edge (this 1cm edge will be your crust). Imagine you are pushing the air towards the crust. 
8. Gently lift the pizza dough using the back of your hands. Stretch your knuckles out, while slowly rotating the pizza dough, gently using the force of gravity, and your knuckles to stretch the dough out until it reaches about 25-30cm in diameter. 
9. Sprinkle a touch of flour onto a pizza peel and slice your dough onto it. 
10. Top the dough with 30ml of tomato sauce, then cheese, then whatever additional toppings you desire (keeping an eye towards not over-complicating the pizza). 
11. Bake the pizza for 1.5-2 minutes in a 420-500C pizza oven, or for 5-6 minutes in a regular oven with a pizza stone placed on the top rack, turning on the grill setting half-way through to broil the top. 

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🍅Salsa di Pomodoro- Neapolitan Tomato Sauce 

This basic tomato sauce relies on using really good, canned San Marzano Italian tomatoes. Look for the specific D.O.P. seal which certifies their good quality. 

Preparation time: 1 minute

Execution time: 2 minutes

Serves: Makes 12 pizzas 

 INGREDIENTS

• 500g San Marzano, D.O.P. canned whole tomatoes, pureed with a stick blender 
• 5g salt
• A pinch or two of sugar if necessary. 

METHOD

1.  Combine all ingredients in a bowl. Spoon 30ml per pizza.
   
   

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🥘Topping Suggestions: 

Formaggi: 

• Mozzarella di Bufala 
• Ricotta
• Ricotta Salata 
• Gorgonzola 
• Tellegio 
• Parmigiano

Salumi: 

• Sopressata 
• Calabrese Salumi 
• Proscuitto
• Guanciale 

Others

• Olives
• Anchovies 
• Basil 
• Pure Cream 
• Garlic Oil 
• Potato 
• Rosemary 
• Oyster Mushrooms
• Rocket 
• Grilled Eggplant 
• Roast Mushrooms