Detroit Style Pizza - In Person
A hands-on in-person cooking class. Alongside the tasting of baked goods, a seasonal vegetarian salad will be served with wine or beer. This class is limited to 12 students. See our registration policies here and our rules for in-person events here.
It's time for a mid-week pizza party! Tonight, we'll be making and baking our own Detroit-style pizzas at 18 Reasons! If you've never tried this style, it originated in Detroit in the 1940s when a barkeeper decided to bake pizza in a square blue steel pan, which was typically used to carry auto parts. The crust is thick with a chewy middle, and crispy blackened edges, flecked with cheese.
Working in teams, you will learn how to make a no-knead dough that's perfectly chewy and dense. You will learn how to make the classic pepperoni pizza with tomato sauce and how to improvise and make your own signature pizza. This class will be fun and informal with a simple goal: make a ton of pizzas with a variety of toppings!
MENU
No-Knead Pizza Dough
Red Sauce with Tomatoes and Herbs
Hot Honey to drizzle on your creations
This menu contains the following common allergens: Dairy, Wheat. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail info@18reasons.org before purchasing a ticket.
Let’s Cook Together!
Jennifer Altman began her culinary journey at age eight baking and cooking for her family and friends. After a career in science, she followed her passion and became a pastry chef. She is now a culinary instructor teaching both professional and amateur cooks nationally and internationally. She loves anything to do with food—cooking, gardening, recipe developing, teaching, and is particularly interested in food sustainability.
