We all have experience with the Italian flatbread known around the world. There are so many pizza styles, recipes, and methods, but what really makes a good homemade pizza? This unique class will explore pizza through the four basic elements that define most pizzas: the dough, the sauce, the cheese, and the toppings. We will make all four parts from scratch, including short-fermented and long-fermented pizza dough, and 30-minute fresh mozzarella and whey ricotta cheese. After creating the components, we will then discuss and experiment with multiple shaping and baking methods, with emphasis on techniques and tools accessible to the home cook. Students will also go home with fresh mozzarella, pizza sauce, and the information needed to make world-class pizza in their own kitchen. Be prepared to be standing while working for much of the day. Students age 16+ are welcome without an adult. Youth ages 12 and up may attend if accompanied by 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

• You will need the following tools for this class: 

• Notebook (if you are a note-taker)

• 1 pint jar and 1 quart jar for taking home cheese and sauce

• A container for taking home finished pizza, if you desire.

Optional Tools

• Feel free to bring your favorite kitchen tools (apron, digital scale, instant read thermometer, etc) and whatever materials you might feel appropriate for this course.