Virtual Pizza Making

new york-style pizza

**Please note that this is a 2 day class. There will be no pizza on Day One; plan your pizza party for the end of Day Two!**

Day 1 (approximately 3 hours, with plenty of proofing downtime (active and inactive) for discussion)

On Day 1 of this 2-day interactive, online Zoom class, we will make our thin-crust New York-style pizza dough. We’ll meet to mix and shape our dough and make our pizza sauces for our two pizzas. We’ll talk about all the different options for fillings for your Chicago-style deep dish pizza that we’ll make on Day 2. There'll be plenty of time to talk about yeast, proofing, and fermentation and answer all your questions. 

Day 2 (approximately 3 hours, with some downtime for proofing and discussion)

On Day 2 of this 2-day class, we’ll make our Chicago style deep dish dough, which we’ll fill with a whole variety of toppings that we discussed on Day 1, as well as bake and top our New York-style pizza. 

We can’t wait to (virtually!) bake with you! With your registration, you will receive the student guide, a grocery and equipment list, and any associated information for the class. You will also receive a link to the Zoom invite. This is your invitation into the class! Consider adding it to your Calendar.

We encourage you to look through the recipes at this time and the list of ingredients and equipment you will need to have handy in order to plan your trip to the store and have your class run smoothly. 

Day of Class

  • We ask that you have your ingredients out and ready to scale before class. We can all scale together, just make sure to have ingredients accessible. 

  • Please have a look at the equipment list to make sure you’ve got everything handy. 

  • While not required by BAKE! Law, we highly, highly, highly recommend that you use a scale to ensure the best results and accuracy when baking. 

  • On the day of your class, gather your ingredients, and make yourself comfortable. Expect to see your instructor ready to invite you in 5-10 minutes before class starts. We will do (with some tweaking!) carry on our class as we do our in-person public classes...but this time, you’ll bring your own apron! 

General Thoughts

We understand and expect that we will all work at different speeds, and ask that you be courteous of this in our classes. We have limited our class size to 12 (households, that is, we know there may be more than one of you participating in each home) to ensure that everyone gets the attention and help that they need. 

Since this is a new format for us, we’re learning as we go along! Any feedback or suggestions you have can be sent to [email protected]

Dates for the Class Class Format Price Class Status Register