NY Style Pizza in the heart of San Francisco

We start this class by making pizza dough from scratch. While it proofs, we work on the toppings, and then learn to stretch it using time honored techniques, all under the watchful eye of Chef Daniel. Finally we bake the pizzas to perfection – in a home oven and using utensils commonly found in every kitchen.

For those interested there is plenty of information about how and why the process works, as well as what simple gadgets can be used to improve your pizza results. Chef Daniel developed a dough recipe specially for these classes so the whole process can be done in about 2.5 hours.

Menu:

1. Pizza Margherita
   Passata di pomodori, fresh basil, Grande organic low moisture mozzarella
2. Pesto Pizza
   Pesto, mozzarella, homemade ricotta
3. Pizza Bianca
   Mornay sauce, Grande organic low moisture mozzarella, gruyere, homemade ricotta, arugula, mozzarella, homemade ricotta

Please Note:

• We make the dough from scratch, then stretch it, top it and cook it – then we enjoy the fruit of our labors together.
• The events are BYOB, so make sure to bring an alcoholic beverage of your choice if you so desire.