New York Style Pizza-Making Class - In Person (August 24, 2025)

In this small (6 – 8 people), hands-on class you’ll learn how to make classic New York style pizza. You’ll make the dough from scratch, hand toss it, and top it with New York style sauce and cheese. You will make a large pie which has a medium-thin crust and is crispy on the outside, slightly chewy on the inside, and yet is soft and pliable enough to be folded in half. You’ll make classics – like Cheese pizza (” a plain slice”), Pepperoni, Sausage, or create your own masterpiece from a variety of toppings to choose from.

WHAT YOU'LL LEARN

• A brief history of New York pizza and what makes it unique.

• Dough making, kneading, balling, shaping, and tossing.

• The flour to use, hydration, and fermentation – what’s best for New York style pizza.

• How to bake the pizza in your backyard oven. No backyard oven? No problem. We’ll also cover how to convert your home oven into a pizza oven.

• You'll learn how to manage oven temperature to achieve a charred under-crust, a chewy interior, and perfectly melted toppings.

• Peel skills - launching, baking, and extracting the pie.

• Full recipes, oven tips, and a resource list to help you master the art of New York pizza making

CLASS TIME: 3 hours

WHAT TO EXPECT

• During the class you’ll be making the pizza alongside your instructor

• Intimate class size so you can ask plenty of questions.

• Enjoy a delicious Antipasto during the class, served with sparkling water. You may bring your own wine.

• Plenty of great pizza to eat during class or take home.

• Bring your the pizza dough you made in class home to make for your family and friends

Location: Bronxville, New York (exact address will be emailed to participants a few days before the class)

CANCELLATION AND REFUND POLICY

Our in person classes are not refundable however, one week prior to the event, you can give the tickets to someone else or reschedule (one time) for another date. No refunds, transfers, or rescheduling is allowed with 1 week of the class date.

Host or Publisher Frank Bosketti