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Classes are held in our showroom in Dallas:

The Bread Stone Ovens Company

9758 Skillman Street
Dallas, TX 75243

You can feel assured that you are getting the best knowledge out of this class. This class will have 2 instructors and no more than 8 people per class. There will be plenty of time for everyone to participate and ask questions.

Regular fees are $2,500 for the 2 days' workshop for up to 4 people. This is a private class that has to be schedule directly with us.

We offer a discounted rate for additional team over 4 people or when purchasing an oven. Specific details apply please contact us for details. If this sounds like something you'd love to do, please add this item to your cart to checkout online, or give us a call at (469) 484-4990 to sign up by phone!

Wood-Fired Oven Pizza Commercial Workshop

This 2 Day Private Workshop is designed for beginner to intermediate level chefs and business owners looking to start or perfect their pizza making skills in a true wood fired brick oven. This Workshop covers many of the aspects of running your own Wood Fired Brick Oven Pizza business. Antoine Cantarel team up together to teach this great workshop!

Included in the class:

Day 1, half day, You Will Learn:

  • A tour of our warehouse to see where the ovens are assembled.
  • A discussion on how brick ovens work, and what wood to burn.
  • How to fire up the oven, oven fundamentals, as well as tips & tricks of professional pizza making.
  • About the different types of flours and what they are best used for.
  • To make and maintain your own starter.
  • Making different types of pizza dough.
  • How to ball the pizza dough.
  • The secrets of the greatest pizza sauces.
  • You will be given recipes to take home with you at the end of the class.
  • We will discuss the types of pizza you want to make and the best marketing practices for your business.

Day 2, full day, is a full day of cooking, you will learn:

  • Firing the oven to pizza temperature.
  • How to maintain the oven's temperature.
  • Fire management and safety.
  • How to prepare the sauce and toppings.
  • Different techniques for dough stretching.
  • About dough timing and prepping management.
  • How to select toppings and price them.
  • How to dress the pizzas.
  • Menu development.
  • Cost per pizza.
  • To properly flour and use a pizza peel.
  • How to cook multiple pizzas at once.

An Introduction to Antoine

Growing up in France, Antoine remembers cooking fantastic dishes in the family's 200 years old wood fired brick oven. With a passion for cooking, after graduating form culinary school, he continued on to obtain a degree in Hotel and Restaurant management.

After a 15 years career managing the Food and Beverage Departments for resorts, golf clubs and conference centers, his passion for cooking in a brick oven caught up with him.

He then created The Bread Stone Ovens Company, offering a unique line of true Wood Fired Brick Oven. Along with the ovens he offer classes and an extensive cooking blog on how to cook in a wood fired brick oven.

An Introduction to The Bread Stone Ovens Co.

The Bread Stone Ovens Company offers traditional wood-fired brick ovens. They have been in business for over 40 years. Our team of artisans build wood-fired ovens with hand-laid, true refractory brick, using only the highest quality natural materials.

Because of the low dome design of the ovens they are ideal for pizza and bread baking. You can make pizza in the evening and the oven will retain enough heat to make fresh bread in the morning.

Not only are our wood-fired brick ovens are ideal for making pizza. They are also great for bread, pies, roasts, stews, grilled dishes, smoked meats, and much more. We are located in the Dallas, Texas area and we have the ability to ship our products all over the world.

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