When it comes to the art of cooking, pizza is the perfect blank canvas. In this class, you will practice mixing and shaping dough, adding on classic and creative toppings and baking on a pizza stone for a crispy crust
When it comes to the art of cooking, pizza is the perfect blank canvas. In this class, you will practice mixing and shaping dough, adding on classic and creative toppings and baking on a pizza stone for a crispy crust.
Once we teach you the basics, your kitchen is sure to become the most popular pizzeria in town. At the end of class, you will take home a Sur La Table Garlic EZ Squeeze ($29.95 value) and Sur La Table Palm Pizza Cutter ($16.95 value)—perfect for making pizza pies at home.
Menu
Shaved Fennel, Sausage and Kalamata Olive Pizza
Potato and Rosemary Pizza with Pecorino
Classic Margherita with Fresh Mozzarella
Perfect Pizza Dough
Sur La Table was founded in Seattle in 1972 by Shirley Collins, a woman with a passion for food and a fondness for community. Living in Seattle, she fell in love with Pike Place Market with its inspiring blend of products, artisans, and farmers. To her, it was a special gathering place for food lovers and culinary visionaries alike.
When Shirley opened her first store in Pike Place Market, she was determined to assemble the best selection of cookware, gadgets, linens and books—even importing exclusive specialty items from France, her favorite culinary destination. Using the market as her inspiration, she thoughtfully filled her store with cooking tools that would bring people together in the kitchen and around the table. This sense of connection and love of French cuisine inspired the name Sur La Table, which simply means “on the table.”
Since then we’ve grown to 56 stores across America, with the largest avocational cooking program in the U.S. But some things haven’t changed: We’re still the place for an unsurpassed selection of exclusive and premium-quality goods for the kitchen and table. We’re still passionate about cooking and entertaining, eager to share all we know. Whether the job entails interacting with our customers on a daily basis or providing the vital behind-the-scenes support, we’re all here for the same reason – to create happiness through cooking and sharing good food.
Our 18th Street Kitchen plays nightly host to hands-on cooking classes, cheesemaking and fermentation workshops, dinners with farmers and brewers, wine seminars... anything to help our community become more excited about cooking and eating great food.
We assure you: mastering the yeast-risen dough for pizza and calzones is just the beginning. But then, pizza has always been considered a gateway food.
There are many types of pizza. In this class everyone will make two different doughs; one to make a traditional Chicago style deep dish pizza and the other to make a flat bread pizza and even a dessert pizza.
Now is your chance to learn from a true pro, Scott Rivera! In this class, we’ll start by making basic, yeasted pizza dough, covering sauce, and cheese, shaping, and baking. We’ll be using both a standard home oven with pizza steel, as well as trying out the Roccbox from Gozney.
Some call pizza the perfect food but how do you make the perfect food, well, perfect? We’ll make and work with a quick dough and make simple but delicious toppings to create wonderful pizza at home.
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