Ok, we heard you. You make a “pretty” good dough, but it could be better. You’re not totally sure how to get it to the next level and you don’t think you can commit to the full 1 day class, just yet.
Look no further… this is the class for you.
We’ll make dough from start to finish, we’ll talk about flour, the yeast you’re using – water temperature – you get it, full on nerd out on pizza.
Then we’ll stretch some dough – talk about rolling vs hand stretch – top, bake and eat – repeat.
Techniques you’ll learn
What To Expect: Hands On Pizza Class
You will work in groups with other students in small groups – learning to make dough from scratch by hand in a fun, hands-on environment led by our Pizzaiolo.
If you have any dietary restrictions or allergies, that we can work around we will PLEASE add any important information to your order notes during registration!
We can not make any substitutions the day of class. Thank you for understanding.
Substitutions and Class Format
We reserve the right to substitute ingredients, menus, recipes, chefs and instructors. Unless noted otherwise, all of our classes are hands-on and participatory in style. Our class size is limited and classes are structured to allow each student the opportunity to work closely with the chef in the preparation of dishes and to observe, up-close, the ingredients, tools and techniques used in the making of all dishes. The exception to the hands-on format are classes labeled as “Demonstration” or “Demo” or “Lecture”.
Still have questions? Ask the community.
At the North American Pizza and Culinary Academy, our goal is to get everyone as excited about food as we are. Cooking is a life skill that gives back in the most rewarding ways, you get to eat your work! From novice to full fledged fellow foodies, our classes are designed for people of ALL ages and...
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