You'll help make and feed the fire, and learn to "read" the oven using both instruments and the fire's behavior.  In order to understand the various phases of the heating and cooling curve (and also to supply ourselves with an appropriate lunch), the class will bake a batch of pizzas, then clear out the oven and put its retained heat to work in rustling up focaccia, treats for teatime, plus something special to take home.  Paula will also cover a good deal about creating and manipulating the various doughs, and she will supply recipes for everything bakes that day.

Paula Marcoux is the food historian who lives in Plymouth, MA.  The author of Cooking with Fire (Storey Publishing, 2014), she has worked professionally as an archaeologist, cook, and bread-oven builder.  The food editor of edible South Shore and South Coast magazine, she writes on food history topics for popular and academic audiences, and consults with museums, film producers, and publishers.  Paula is the director of Plymouth Center for Restoration Arts and Forgotten Trades (PlymouthCRAFT.org)