Wood Fired Pizza Workshop - with local and sustainable ingredients

In this hands-on workshop, you’ll roll up your sleeves and dive into the art of pizza making, guided by Chef Nicco Muratore.

Begin by making your own pizza dough using WA state grown flour from Cairnspring Mills. Learn the secrets to achieving the perfect texture and flavor through proper kneading and cold fermentation of the dough. Prepare a delicious tomato sauce using Bianco Dinapoli tomatoes and top the pizzas with local cheese from Ferndale, WA. For toppings, we will get creative with a selection of summer vegetables and meat products from Carnation Farms!

We will also learn the basics of cooking in a wood fired oven, from how to start the fire, to fire management and temperature zones, as well as how to best cook pizzas in a wood oven.

Everyone will get to bake pizzas and share a meal with the class, as well as take home some of the dough we make together in class.

Chef Nicco Muratore was born and raised in Boston, where he got his start cooking at the restaurants inside the historic Fenway Park. Since then, he's worked in restaurants throughout the country, most recently at Seattle's own Mamnoon where he became Chef de Cuisine of in 2019. Since then he’s taken the menu to new heights, and in 2022 took over the role of Mama Group Culinary Director, overseeing the culinary teams at all of the Mamnoon-related restaurants. Recently he’s appeared on Food Network’s Chopped, and co-taught a koji and fermentation class at Harvard University. In 2024, he branched out from restaurant work and can now be found in the community teaching classes on fermentation and koji, preservation, and cooking with local food. Outside of the kitchen, you can find Nicco gardening, hiking, skiing, or in woods hunting for mushrooms.

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Host or Publisher Carnation Farms