About this Event
Step into the kitchen with Luigi Forte, Pizza Consultant and Master Pizzaiolo at Salvo1968 for a hands-on masterclass exploring the Casillo flour range in partnership with Molino Casillo, one of Italy's most respected flour producers. This class is designed for those that want to get more from the range, and for those currently using another brand who are considering a switch. Rather than focusing on a single style, Luigi will show how the Casillo flours can produce very different pizzas, from a soft, airy Neapolitan to a crisp, foldable New York slice, simply by adjusting the dough method and the way you bake.
With years of professional experience and a passion for teaching, Luigi will guide you through the Casillo range, including XL, Aroma, Superiore and the wheat germ flours, explaining the characteristics of each and how to choose the right one for your menu, your oven and your workflow.
In this class, you will cover:
Understanding the Casillo Range Learn what sets each Casillo flour apart, from protein content and strength to absorption and fermentation tolerance, and how these qualities translate into the finished product.
One Range, Multiple Styles
Discover how flours such as XL and Aroma can be adapted to create Neapolitan, New York and other styles, and how small changes to hydration, fermentation and baking make all the difference.
The Wheat Germ Advantage
Explore Casillo's wheat germ flours and the natural aroma, flavour and colour they bring to the dough, and learn how to get the best out of them in a professional setting.
Mixing & Dough Development Practise preparing doughs tailored to each style, building the right structure, extensibility and strength for consistent results service after service.
Cooking & Ovens
Understand how wood-fired, gas, electric and deck ovens shape the final pizza, and how to adjust your bake to achieve the right crust, colour and texture for each style.
Switching & Menu Applications
Get practical guidance on moving over to Casillo from another flour, adapting your existing recipes, and using the range to expand or refine your menu.
This class is about more than recipes. It's about understanding the Casillo range, so you can work with confidence, versatility and consistency across every style you serve.
Event venue & nearby stays
Salvo 1968 Ltd, 250 Milkwood Road, London, United Kingdom
Concerts, fests, parties, meetups — all the happenings, one place.