[Tea Market/Agricultural Market] to be held at Taishoji on June 10th

On that day, we will be inviting Kanako Kato from Okayama to hold a pizza class.

▼Date and Time

Saturday, June 10th 11:00-13:30

▼Membership fee

11,000 yen (tax included)

▼ Capacity

10 people

The following is from Kanako:

Delicious dough pizza

A lightly puffed, crispy, chewy dough

The dough, which is neither crunchy nor fluffy, is baked in the oven.

The dough does not require kneading and is refrigerated and fermented without a second rise, so it can be baked whenever you want.

It is also recommended for those who are new to bread making.

In the demonstration lesson, we will teach you how to make the dough, tips on how to roll out the center thinly, and how to lightly bake the edges to make a large cake.

We would like to bake seasonal pizzas using shiso leaf paste and other seasonal vegetables from Kumamoto.

Kanako Kato

Hosted by Campagne

Born in Hyogo Prefecture in 1977. After graduating from university, he got a job in Tokyo.

After getting married, she worked as a cooking instructor at Afternoontea School, and then studied under culinary expert Masako Takahashi, assisting with bread-making lessons and photography shoots.

She currently lives in Okayama and holds classes offering delicious daily meals, such as simple bread with the delicious flavor of slow fermentation, healthy everyday dishes, and carefully prepared hospitality dishes.

Currently, in addition to face-to-face lessons at home, the "Bread and Cooking" lesson is held online.

We look forward to your participation.