A few words on pizza:

I love pizza. I love the dough: the mixing, rising and baking. I love the toppings: the simple, the complex and the infinite combinations in between. As a culinary instructor, I get to share my love and teach others how to make my favorite pizza recipes. 

My goal is to combine my enthusiasm and imagination with nutrition, because I believe pizza can be a healthy meal. Consequently, I'm always trying to create the perfect pie.

I've been teaching pizza cookery for Colavita, based on the book I wrote for them, Top Your Pizza: Seasonal and Healthy Pizza Recipes. You can see a preview of the book below.

Above is a scrapbook excerpt from the classes I've been teaching at King's Cooking School and the Publix Aprons Cooking Schools.

Better than Emeril! - Manager at King's, Short Hills, NJ

It was our pleasure to host you here at our humble school. I thought you did a great job! I would love to have you back anytime!! - Scot at Lakeland Publix

Our Students really enjoyed the class. Thank you! It was great having you here at the school, you were awesome! You are welcome to come by anytime. - Rey Boca Raton Publix

It was a pleasure to host you. You did a great job and our customers had a great time. I am looking forward to working with you and Colavita in the future. - Wes,  Plantation Publix

 

About the Classes:

My pizza classes are artisinal, seasonal and healthy...meaning that while I'll show you how to create a traditional Margherita, my other offerings can get a bit creative. This is the beauty of pizza: its flexibility and ability to accommodate your imagination.

I keep the seasons in mind with my menu selection, so a mixed mushroom pizza with fried sage might be on our plates in the fall, while asparagus and garlic will spring up in April.

I use a light hand in my topping application. I don't "over-cheese" and I think about pairing the pies with veggies and salad side dishes. It's all about balance.

But most of all...we have FUN in class. Lots of it. We take photos, tell stories, play Trivial Prosciutt' and laugh....loudly.

• Pizza 101 - Demonstration Style In this class, participants enjoy a 3-4 course (time permitting) pizza menu along with a seasonal salad. I demonstrate how to make home made dough, stretch and shape it and assemble the pizzas. I also educate the group on ingredient pairings, pizza history and techniques for dough rising, storage and baking. Class participants leave with bellies full of delicious pizza and heads full of how-to knowledge.

Note: This is a great class for larger groups and even better when it's possible to enjoy wine pairings alongside the pies!

• Flour in Your Hair - Participation Style In this class, every participant gets their hands dirty (with flour) and makes their own dough, to take home. We have enough pre-made dough on hand so that every student can top their own pizza from a selection of toppings. I demonstrate how to make home made dough, stretch and shape it and assemble the pizzas. I also educate the group on ingredient pairings, pizza history and techniques for dough rising, storage and baking.

Every student will get to eat their own pizza, along with a seasonal salad.

Note: This is a great class for slightly smaller groups (16 people or fewer). For participation classes, we like to hold off on the wine until after the knives are safely tucked away, but after that, pizza and vino are a perfect pair! 

• Piccolo Pizzaiolo - Kids' Class In this class, I throw caution to the wind and educate kids on simple pizza cookery. We use ready-made dough and talk a lot about toppings, baking and even some nutrition. This is a hands-on class and every kid gets to top their own pizza and eat it. They leave with a recipe and pizza workbook that they can try out at home with their families.

I demonstrate 2 pizza recipes and one pizza pocket recipe. 

Note: This is a great class for the budding young chef in the family. It works best with kids in the 9-12 year old range. For younger kids, parents are encouraged to attend.

• Pizza, The Melted Cheese Plate - Demonstration Style Imagine a cheese plate...just melted. Artisinal is taken to a whole new level with this instructional class on perfect pairings of cheese and toppings. I use some "different" cheeses and unusual ingredients to show how pizza can be elevated to a culinary masterpiece.

Note: This is a great class for larger groups and even better when it's possible to enjoy wine pairings alongside the pies!

• Seasonal Pizza Classes - Demonstration or Participation Style Winter, Spring, Summer or Fall, the pizza menu for these classes will reflect the time of year. I'll work with your team to develop the perfect seasonal selection of pizza options. Plus, I demonstrate how to make home made dough, stretch and shape it and assemble the pizzas. I also educate the group on ingredient pairings, seasonal produce, pizza history and techniques for dough rising, storage and baking. Class participants leave with bellies full of delicious pizza and heads full of how-to knowledge.

Note: Demonstration style is best for larger groups, while smaller groups can enjoy the Participation Style.

 • Pie in the Sky is the Limit! I can custom create a class that suits your space and audience. Just give me a shout and we can talk the ideas out!