Unleash your inner ninja turtle at this handmade pizza party!In this class you’ll learn how to make pizza from scratch, from choosing the best flours to selecting the perfect topping combinations to mastering the secrets to a crisp, bubbly crust. We will make one of Italy's well known pizzas, Pizza Margherita. It is a typical Neapolitan pizza, made with tomatoes, mozzarella , fresh basil, salt and extra-virgin olive oil. You’ll also learn a bit of pizza history, including its early beginnings, regional pizza variations in Italy and some other tidbits. Then we eat!
About Chef Peter
Born and raised in Berkeley in the shadow of Chez Panisse, Chef Peter has been a chef for more than 30 years and says he’s been “into food my whole life.” He began working in both French and New Orleans style restaurants (including the former Miss Pearl’s in Jack London) where he became familiar with Louisiana cooking and developed a love for Cajun-style meats. After working his way up to head chef positions at several local restaurants and opening both Canvas in Montclair and Toast in Rockridge, he transitioned to being a private chef.
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About Chef Peter
Born and raised in Berkeley in the shadow of Chez Panisse, Chef Peter has been a chef for more than 30 years and says he’s been “into food my whole life.” He began working in both French and New Orleans style restaurants (including the former Miss Pearl’s in Jack London) where he became familiar with Louisiana cooking and developed a love for Cajun-style meats. After working his way up to head chef positions at several local restaurants and opening both Canvas in Montclair and Toast in Rockridge, he transitioned to being a private chef.
Unleash your inner ninja turtle at this handmade pizza party!In this class you’ll learn how to make pizza from scratch, from choosing the best flours to selecting the perfect topping combinations to mastering the secrets to a crisp, bubbly crust. We will make one of Italy's well known pizzas, Pizza Margherita. It is a typical Neapolitan pizza, made with tomatoes, mozzarella , fresh basil, salt and extra-virgin olive oil. You’ll also learn a bit of pizza history, including its early beginnings, regional pizza variations in Italy and some other tidbits. Then we eat!
About Chef Peter
Born and raised in Berkeley in the shadow of Chez Panisse, Chef Peter has been a chef for more than 30 years and says he’s been “into food my whole life.” He began working in both French and New Orleans style restaurants (including the former Miss Pearl’s in Jack London) where he became familiar with Louisiana cooking and developed a love for Cajun-style meats. After working his way up to head chef positions at several local restaurants and opening both Canvas in Montclair and Toast in Rockridge, he transitioned to being a private chef.
read more
About Chef Peter
Born and raised in Berkeley in the shadow of Chez Panisse, Chef Peter has been a chef for more than 30 years and says he’s been “into food my whole life.” He began working in both French and New Orleans style restaurants (including the former Miss Pearl’s in Jack London) where he became familiar with Louisiana cooking and developed a love for Cajun-style meats. After working his way up to head chef positions at several local restaurants and opening both Canvas in Montclair and Toast in Rockridge, he transitioned to being a private chef.
show less
Date/Times:
1500 Sutter Street, San Francisco, CA 94109
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