Handmade Pizza Party
This class can only accept bookings of 2 or more. If you are booking your class as a group please make the reservation under one name, as a full booking group.
Be transported to the streets of Napoli as you learn how to master the art of Pizza making!
In this fun and interactive class you will learn how to master the impressive skill of making a classic pizza from scratch. If you love tomatoes and mozzarella this is the pie for you! You will begin by learning a bit of pizza history including its early beginnings, regional pizza variations and how it has transformed into the styles of pizza we know today! Our Chef Instructor will take you through a detailed demonstration, before you will be guided step-by-step in replicating how to make dough from scratch, how to choose the right flour, basic kneading techniques and how to achieve that perfect pie crust.
No experience is required! We provide all the equipment and ingredients, which are easy to find at local markets if you don’t already have them in your home kitchen. Our events are casual and meant to be fun and instructive, not hardcore. This class is designed to be just as fun for the cooking enthusiast who wants to be a part of every step as it is for the first-timer who’s happier observing and assisting (or taste testing).
Please arrive 15 minutes early to check in, especially if you’re part of a large group. Guests in the same booking party will sit and work together throughout the class. Outside drinks are not allowed. Drinks are available for purchase from the venue and are NOT included in the ticket price. 21+ only.
As for my introduction to food and cooking, I will forever thank my mom for introducing me to the world of food. She brought me into the kitchen: unpack, store, and help her with the recipes she had in mind: peeling onions, garlic, prepping the green beans, washing the fresh herbs, blanching some veggies, and so forth and so on, surrounded by all the smells coming from those tasks. That was the only way I could earn pocket money. I landed in Boston in 1981, and I had to cook to survive. All those memories for time spent in my mom's kitchen came back, slowly but surely. During my time there in Boston, I deeply got involved in all cuisines (I worked as a prep for free in the local Thai place restaurant). I was the one who created the Thai menu for the then Cities restaurant/night club in Adams Morgan on 18th St in the late 80’s. Besides French cooking, I also started to discover and really appreciate Latin Cuisine, Central America, Cuban and Puerto Rican, because my mentor. My father's side of the family is Italian from Genoa, I grew up with classic northern Italian cuisine. Cooking is like a Zen place for me: when I cook, I cannot really think of anything else: it is an art that needs and feeds on the whole of you. And I also love to teach and pass on the knowledge and the passion. Feeding people may be the very best job in the world.
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