"The key, Anderson says, is to allow the "little rubber bands" of gluten to form more and more connections, strengthening the dough and making it more elastic. "Then you can stretch it out and make a pizza," he says."
"The pizza-making session is part of a series of monthly community baking classes called "Rize + Make" hosted by the Bayview Makers Kitchen, a food incubator run by the nonprofit Economic Development on Third (EDoT)."
"Anderson is something of a local celebrity - a rising star in the world of artisanal baking. His sourdough bakery, Rize Up Bakery, is one of the breakout hits from the pandemic pop-up era, known for loaves with boundary-pushing flavors like Korean gochujang and Indian masala."
"He's also highly aware of the space he occupies as one of the only Black bakers in the artisanal sourdough scene in the Bay Area and beyond. It's a big part of why he thinks it's so important for him to give back."
The community baking classes, named "Rize + Make," are hosted by the Bayview Makers Kitchen and cater to youth aged 16-20. Participants learn to make pizza from scratch, including dough preparation and baking. The classes are free and attract a diverse group of local residents. Anderson, a prominent local baker, emphasizes the importance of representation in the baking industry and aims to inspire young Black bakers through these classes. His bakery, Rize Up Bakery, has gained popularity for its unique flavors and is expanding with a new cafe.
Read at Kqed
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