Mastering Pizza Fundamentals

Mastering Pizza Fundamentals


Mastering Pizza Fundamentals

Friday, August 9, 2019 6-9 pm

I have a love affair with freshly baked dough - and pizza and filled focaccia are HIGH on my list of favorite food! I want to share my tips and tricks to make your own pizzeria at home! 

I've been teaching Italian cooking for years, and the thing that seems to scare people off more than anything is working with yeast. Maybe it's the fear that, left to its own devices, yeast will take over the kitchen--just think of dough ballooning out of the oven in that episode of "I Love Lucy". 

 I’ve found that once people get their hands into the dough and get familiar with how yeast works, the fear disappears. All it takes is understanding a few rules, getting comfortable with basic techniques such as kneading and shaping the dough, and a reliable recipe. 

Whether you're making bread, focaccia, pizza, or any other yeast-risen dough, the principles are the same. It's all about temperature, ingredients, and technique. If you've ever wanted to bake crisp, thin-crust pizzas, this hands-on class is for you. I'll take you through the essential techniques of kneading, rolling, topping, and baking pizza dough and demystify the process of working with yeast. 

We will then enjoy our very own pizza party and of course finish with authentic gelato for dessert!


Fig, Gorgonzola Dolce, Arugula, Prosciutto, and Honey Drizzle 

Fennel Sausage, Ricotta, White Sauce, Parsley, and Lemon Zest

 Tomato, Roasted Eggplant, Goat Cheese, and Garlic

Wild Mushroom, Garlic, Mozzarella, Caramelized Onions, and Fontina Filled Focaccia


Free pizza dough to take home after class!!

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