Virtual Pizza Making Class

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We’re hosting virtual pizza making classes that people can attend from anywhere in the world! Here’s an equipment list and an ingredient list for those who’d like to follow along from home:

Equipment List
2 medium bowls ……….. or you can use …………. 1 large bowl
kitchen scale …………… or you can use …………. cups and spoons
pizza stone …………….. or you can use ………….. frying pan or baking sheet
pizza peel ………………. or you can use …………. large plate or baking sheet
spatula ………………….. or you can use …………. your hands!

Shopping List if You Plan To Make Dough 
⭗ flour (All Purpose is ok, BREAD FLOUR is better)
⭗ 1 yeast packet (Active Dry Yeast or Instant Dry Yeast)
⭗ water (tap is fine)
⭗ salt (fine sea salt or kosher salt is best)
⭗ olive oil
⭗ 1 can whole peeled or crushed tomatoes (or pre-made sauce)
⭗ 1 pound mozzarella (can be fresh, low moisture, pre-shredded)
⭗ 1 head of garlic
⭗ hard cheese (optional)
⭗ toppings (optional)

Shopping List if You Plan To Buy Dough
or purchase a pizza making kit from your local pizzeria
⭗ 2x 10 ounce dough balls (or as many as you’d like to make)
⭗ flour (you won’t need much, just a couple ounces)
⭗ olive oil
⭗ 1 can whole peeled or crushed tomatoes (or pre-made sauce)
⭗ 1 pound of mozzarella cheese (can be fresh or low moisture)
⭗ 1 head of garlic
⭗ hard cheese like Pecorino or Parmigiano (optional)
⭗ toppings (optional)

NOTE ABOUT PRE-MADE DOUGH: If you buy pre-made dough, the best stuff comes from your local pizzeria. They pack it better than grocery stores so it will be easier to stretch. Ask the pizzeria when the dough was made and how many ounces are in the dough ball. We may have to cut it down for use at home. If you have to buy from a grocery store, just be careful not to squeeze the dough before we’re ready to stretch it. Either way, you’ll have to let pre-made dough sit out on the counter for 2 hours before the class begins. If you buy frozen dough, let it defrost in the refrigerator for 24-48 hours before the class if possible. Check out this video for some helpful hints for using store-bought dough!

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