OCTOBER IS NATIONAL PIZZA MONTH
Detroit Pizza I Chicago ‘Pot Pie’ Deep Dish Pizza I St. Louis Pizza
Join Le Chat Gourmet in the kitchen as we take a culinary tour
across the USA creating Detroit, St. Louis and Chicago pizza!

Sunday, October 22nd
10 AM – 3 PM

Skills & Techniques:
Pizza Crust Dough’s – Detroit, Chicago & St. Louis
Mixing I Kneading I Proofing I Hand Shaping Pizza Dough
Creating a Trio of Pizza Sauces

Recipes include:

DETROIT-STYLE PIZZA with PEPPERONI
– Detroit-style pizza originates from 1946 in Detroit Michigan.
A deep-dish rectangular pizza with a thick focaccia like chewy crust,
 baked in a steel pan which gives the pizza it’s renown crispy exterior
with crunchy caramelized cheese edges. Traditionally topped with
Wisconsin brick cheese, cooked tomato based red sauce
and old world pepperoni cups, served cut into squares

DETROIT PIZZA CRUST
– a yeast raised dough that is double proofed
and stretched by hand into the steel pan corners

DETROIT RED SAUCE
– Detroit pizza is red topped, meaning the pizza is baked without
any sauce until it’s ladled on upon emerging from the oven,
made with crushed tomatoes, oregano and basil

ST. LOUIS ‘Cheese Lover’s’ PIZZA
– a stone baked pizza with a crispy, cracker-like crust,
topped with pizza sauce and Provel cheese,
traditionally served cut into rectangles

ST.LOUIS PIZZA CRUST
– a very thin cracker-like crust made with
baking powder rather than yeast

PROVEL CHEESE
– a combination of shredded white cheddar,
smoked Swiss and provolone cheeses

CHICAGO ‘Pot Pie’ PIZZA with MEATBALLS
– originating in 1972, Chicago pizza pot pie is an individual deep dish pizza
cooked in an oven proof bowl filled with fresh mozzarella cheese,
pizza sauce and hand rolled meatballs, then topped with the pizza crust
and baked, served inverted onto a plate exposing a deep dish pizza!

CHICAGO PIZZA CRUST
– a yeast raised, Sicilian bread-type pizza dough,
placing the crust over the pizza fillings ensures a crispy golden crust

CHICAGO PIZZA SAUCE
– a homemade pizza sauce consisting of olive oil,
fresh garlic, onions, green peppers, plum tomatoes
and a special blend of Italian cheeses

$135 per person