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Ships within 48 hours · Estimated delivery Aug 15 - Aug 20
Contemporary dough logic for professionals
Oven mouth size: W 470mm x H 140mm Weight: 73kg
Ideal length for easy cutting of small
Make 1kg of Neapolitan pizza dough by hand to take home
ideal for those seeking practicality without compromising on taste
13th April - Ponsonby Pizza Making Course - Art of Pizza Making Gozney Roccbox Contemporary dough logic for professionalsArt of Pizza Making: Dough Making, Stretching, and Baking Presented by Enis Bacova #2 World best Pizza Maestro, from Dante's Pizzeria, . #1 Pizzeria in town; #7 Pizzeria Asian Pacific. Course Duration: 2 2. 5 hours Course Date: 1 3: 00PM , Sunday, 13th April Ponsonby Location: The Sapphire Room Ponsonby Central 7 Richmond Road, Grey Lynn, Auckland 1011 Course Description: This hands on course is designed to teach you the fundamentals of making
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