Pizza Party!
A hands-on in-person cooking class. Alongside the tasting of baked goods, a seasonal salad will be served with wine or beer. This class is limited to 14 students. Review our registration and cancellation policies here.
Host a pizza party without the stress! You’ll be able to feed a crowd with two pizza styles that don’t require special equipment or fancy dough skills: Detroit-style and Grandma style. These two pizzas are variations of the original Sicilian pizza: a thick, square pie with a focaccia-like crust topped with mozzarella and a ton of pepperoni. All are square pies, which are easier to make and perfect for a large gathering.
Detroit-style pizza 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 has a thick, open, airy, chewy crumb and crispy blackened edges, topped with plenty of sauce and cheese.
Pizza alla Nonna, or Grandma Style Pizza, originated in New York City in the early 1900’s. As you probably guessed, this is a large, simple pizza made by immigrant Italian grandmas to feed the masses. Made with the same dough, Grandma’s pizza crust is crispy, thinner and denser than traditional Sicilian or Detroit-style pizza.
Join us to make and bake your own square pizzas! Working in teams, you will learn how to make a simple no-knead dough. Learn to make a classic tomato sauce, then 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!
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No-Knead Pizza Dough
Tomato Sauce with Herbs
Hot Honey to drizzle on your creations
A selection of fresh toppings for you to create your own pizza: Mixed mushrooms, pepperoni, fresh peppers, mozzarella, cheddar, Parmesan and Romano cheeses
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.
