Pizza is one of the world’s most popular foods. How does one make a neapolitan-style pie with a thin, crisp crust, or a pan pizza with a rich, fried, pillowy crust? In this class, we will explore a variety of pizza styles and make a few diferent types of dough and crust. As important as the dough is, we will also spend time on all the other elements that make great pizza: the sauces, the cheeses, the toppings, and the shaping and baking. Sauces and toppings will be created from scratch whenever possible. And while we will use both the wood-fired brick oven and indoor ovens to bake our pizzas, our focus is on learning to create great results in any home.

Be prepared to stand while working for much of the day, including walking between the classroom and the outdoor wood-fired oven.

This course is open to students ages 16+. Youth ages 12-15 are welcome to register with an adult. Adult/child pairs will complete two projects and pay two materials fees. A 25% tuition discount applies to the youth registrant when registering with a full-paying adult; call to register.

Required Tools

• Notebook (if you are a note-taker)
• Containers for taking home finished pizza (gallon ziplocs will be provided)

Optional Tools

• All of the following are provided, but feel free to bring your favorite apron, digital scale, instant read thermometer, or whatever other tools you might feel appropriate for this course.