FRIDAY NIGHT OUT: Artisian Pizza (HANDS ON)

FRIDAY NIGHT OUT: Artisian Pizza (HANDS ON)

Regular price $90.00

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It's time to stop ordering out and time to learn how to make your own homemade Neapolitan-style pizza. In this popular class we teach you how to make your own dough from scratch, then we'll expand your palate by introducing you to interesting toppings like broccoli rabe and potatoes (what's a little starch without more starch).  We'll prepare our favourite appetizer pizza - Lemon and Fresh Mozzarella with Basil for you to snack on while you wait for your pizza to come out of the oven. Learn how to use a ceramic pizza stone from Emile Henry to recreate results just like a real wood fired pizza oven. Finish off the evening with a classic Italian dessert of coffee and vanilla ice cream known as Affogato. Come out and enjoy your Friday night pizza night in our kitchen with new friends. (Unfortunately we cannot accommodate Gluten Free options in this class)

MENU: Homemade Pizza Dough, Lemon & Basil Appetizer Pizza, Broccoli Rabe, Italian Sausage & Fresh Mozzarella Pizza, Potato & Rosemary Pizza, Affogoto

Instructor: Donna-Marie Pye, P.H.Ec

What To Expect in our Hands-On classes: Great cooking is about more than recipes—it’s about techniques. In our classes you’ll work together with  students in a fun, hands-on environment led by our professional instructors.

  • Classes are 3 hours, unless otherwise noted
  • You will work with other students in groups up to 4
  • Hands-on classes are limited to 12 students
  • You will be standing, cooking and working for most of the class
  • Please wear comfortable, closed-toe shoes and have long hair tied back
  • You will enjoy a generous taste of every dish
  • Students receive 15% off in-store purchases the day of class

RELISH recipes are developed using common cooking and baking ingredients that may or may not be specified in the menu titles, including various fruits and vegetables, nuts, meats, spices, wheat flours, etc. If you have a food allergy, please check with us before attending the class. Adjustments to recipes cannot be made during class.