Thursday July 12

Street Pizza

Street Pizza

Make Pizza with Tom, Hands-On!

Tom Douglas is going to show you how to make Roman-style pizza inspired by one of his favorite cookbooks, The Sullivan Street Bakery Cookbook by Jim Lahey. Roman-style pizza is rectangular shaped and served cut into squares. The naturally leavened dough bakes up to be soft, chewy, and addictive.

This is a hands-on class and you’ll get to shape, top, and bake all three pizzas: the capicola pizza, the asparagus pizza, and the chorizo-squid pizza. (Capicola is cured pork, similar to prosciutto.) We’ll give you proofed dough and quarter sheet pans. You’ll gently and carefully tug the dough to fill the pans then top and bake your pizzas.

We’ll welcome you with an appetizer of wood grilled bread with sheep’s milk ricotta. For another exciting facet of this class, Tom will lead you in an exploration of Chianti.

When the pizzas are finished baking, we’ll all sit down and eat pizza along with a peach, blueberry and basil salad and glasses of Chianti. We’ll end with a slice of Pinolata, an Italian double crusted tart that’s scattered with pine nuts and filled with vanilla pastry cream.

Don’t miss this chance to make pizza with Tom Douglas, hands-on, and explore Chianti, too!

What You’ll Learn and Eat:

  • Pizza Bianca alla Romana dough- demo
  • Capicola pizza with fermented chile peppers, mascarpone, and Castelvetrano olives- demo and hands-on
  • Asparagus pizza with Italian soft cheese, Parmesan, and lemon- demo and hands-on
  • Chorizo and squid pizza with fresh tomato, and manchego- demo and hands-on
  • Peach, basil, and blueberry salad- demo
  • Pinolata- Italian pine nut and custard pie- demo

If you have a question about this class, contact

Street Pizza

Hotel Andra
Thursday July 12
6:00 - 8:30 PM
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