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 bar keeper 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'll will learn how to improvise and make your own signature pizza using basic pie ingredients and two base sauces - red (tomato) and white (ricotta). 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
White Sauce with Ricotta and Garlic
Make-Your-Own: Cheese, Onions, Mushrooms, Pepperoni, Potatoes, etc.
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.
