The Neapolitan Pizza Workshop

Everyone loves pizza and some of the best can be made at home. Stretch some pizza dough and your imagination as Italian expert, Naples born Chef Iole Aguero Limonciello, guides you through each step of making amazing pizzas, starting with an easy, but authentic, pizza dough.  In this hands-on class, you will learn how to shape dough into a perfect round, the best material on which to cook your pizza and the ideal temperature to get a puffy, golden crust and perfectly melted cheese on top. You will not only take away the know-how to recreate these tasty pies, but the dough and recipes, too.

You’ll be greeted with Rosemary Focaccia and then get your hands busy making the dough for 3 different pizzas.

  • Classic Margherita Pizza, Basil, Mozzarella
  • Fontina, Prosciutto, Arugula Pizza
  • Italian Sausage, Mushroom, Onion, Sweet Pepper Pizza with Mozzarella

Take home what you don’t eat including the dough you made, to make or freeze, for future pizza nights at home!

The New York Pizza Workshop

Join Chef Drew Flanders in this hands-on pizza workshop to learn the secrets to successfully create a New York Style handmade pizza. You’ll mix, stretch, shape and toss. Then, when ready, you’ll top and bake your creation to a blistered crust. You will learn how to make your basic home oven as hot as a pizzeria to create the perfect pizza at home anytime!

You will each make and enjoy 3 different individual pizzas with handmade dough tossed to perfection!

  • Heirloom Tomato, Basil, Ricotta Cheese Pizza
  • Italian Sausage, Garlic Sauteed Broccoli Rabe, Smoked Mozzarella Pizza
  • Pepperoni, Assorted Wild Mushrooms, Mama Lil’s Peppers, Provolone Cheese Pizza

Take home the dough you make in class to practice tomorrow or the next day!

Participants will have the option of enjoying  wine or beer as pizza is always best with a beverage!

Neapolitan Pizza Workshop

Everyone loves pizza and some of the best can be made at home. Stretch some pizza dough and your imagination as Italian expert, Naples born Chef Iole Aguero Limoncielloi, guides you through each step of making amazing pizzas, starting with an easy, but authentic, pizza dough.  In this hands-on class, you will learn how to shape dough into a perfect round, the best material on which to cook your pizza and the ideal temperature to get a puffy, golden crust and perfectly melted cheese on top. You will not only take away the know-how to recreate these tasty pies, but the dough and recipes, too.

You’ll be greeted with Rosemary Focaccia and then get your hands busy making the dough for 3 different pizzas.

  • Classic Margherita Pizza, Basil and Mozzarella
  • Fontina, Prosciutto, Arugula Pizza
  • Italian Sausage, Mushroom, Onion and Sweet Peppers Pizza with Mozzarella

Take home what you don’t eat including the dough you made, to make or freeze, for future pizza nights at home!

The Italian Kitchen – Neapolitan Pizza

Everyone loves pizza and some of the best can be made at home. Stretch some pizza dough and your imagination as Italian expert, Naples born Chef Iole Aguero Limonciello, guides you through each step of making amazing pizzas, starting with an easy, but authentic, pizza dough.  In this hands-on class, you will learn how to shape dough into a perfect round, the best material on which to cook your pizza and the ideal temperature to get a puffy, golden crust and perfectly melted cheese on top. You will not only take away the know-how to recreate these tasty pies, but the dough and recipes, too.

You’ll be greeted with Rosemary Focaccia and then get your hands busy making the dough for 3 different pizzas.

  • Classic Margherita Pizza, Basil and Mozzarella
  • Fontina, Prosciutto, Arugula Pizza
  • Italian Sausage, Mushroom, Onion and Sweet Peppers Pizza with Mozzarella

Take home what you don’t eat including the dough you made, to make or freeze, for future pizza nights at home!

The Italian Kitchen – Neapolitan Pizza

Everyone loves pizza and some of the best can be made at home. Stretch some pizza dough and your imagination as Italian expert, Naples born Chef Iole Aguero Limoncello, guides you through each step of making amazing pizzas, starting with an easy, but authentic, pizza dough.  In this hands-on class, you will learn how to shape dough into a round, the best material on which to cook your pizza and the ideal temperature to get a puffy, golden crust and perfectly melted cheese on top. You will not only take away the know-how to recreate these tasty pies, but the dough and recipes, too.

You’ll be greeted with Rosemary Focaccia and then get your hands busy making the dough for 3 different pizzas:

  • Classic Margherita Pizza; Heirloom Tomatoes, Basil and Mozzarella
  • Fontina, Prosciutto and Arugula Pizza
  • Italian Sausage, Red Onion, Mushroom Pizza with Mozzarella

Take home what you don’t eat including the dough you made, to make or freeze, for future pizza nights at home!

The Italian Kitchen – Neapolitan Pizza

Everyone loves pizza and some of the best can be made at home. Stretch some pizza dough and your imagination as Italian expert, Naples born Chef Iole Aguero Limoncello, guides you through each step of making amazing pizzas, starting with an easy, but authentic, pizza dough.  In this hands-on class, you will learn how to shape dough into a round, the best material on which to cook your pizza and the ideal temperature to get a puffy, golden crust and perfectly melted cheese on top. You will not only take away the know-how to recreate these tasty pies, but the dough and recipes, too.

You’ll be greeted with Rosemary Focaccia and then get your hands busy making the dough for 3 different pizzas:

  • Classic Margherita Pizza; Heirloom Tomatoes, Basil and Mozzarella
  • Fontina, Prosciutto and Arugula Pizza
  • Italian Sausage, Red Onion, Mushroom Pizza with Mozzarella

Take home what you don’t eat including the dough you made, to make or freeze, for future pizza nights at home!

The Italian Kitchen – Neapolitan Pizza

Everyone loves pizza and some of the best can be made at home. Stretch some pizza dough and your imagination as Italian expert, Naples born Chef Iole Aguero Limoncello, guides you through each step of making amazing pizzas, starting with an easy, but authentic, pizza dough.  In this hands-on class, you will learn how to shape dough into a round, the best material on which to cook your pizza and the ideal temperature to get a puffy, golden crust and perfectly melted cheese on top. You will not only take away the know-how to recreate these tasty pies, but the dough and recipes, too.

You’ll be greeted with Rosemary Focaccia and then get your hands busy making the dough for 3 different pizzas:

  • Classic Margherita Pizza; Heirloom Tomatoes, Basil and Mozzarella
  • Fontina, Prosciutto and Arugula Pizza
  • Italian Sausage, Red Onion, Mushroom Pizza with Mozzarella

Take home what you don’t eat including the dough you made, to make or freeze, for future pizza nights at home!

The Italian Kitchen – Neapolitan Pizza Workshop

Everyone loves pizza and some of the best can be made at home. Stretch some pizza dough and your imagination as Italian expert, Naples born Chef Iole Aguero Limoncello, guides you through each step of making amazing pizzas, starting with an easy, but authentic, pizza dough.  In this hands-on class, you will learn how to shape dough into a round, the best material on which to cook your pizza and the ideal temperature to get a puffy, golden crust and perfectly melted cheese on top. You will not only take away the know-how to recreate these tasty pies, but the dough and recipes, too.

You’ll be greeted with Rosemary Focaccia and then get your hands busy making the dough for 3 different pizzas:

  • Classic Margherita Pizza; Heirloom Tomatoes, Basil and Mozzarella
  • Fontina, Prosciutto and Arugula Pizza
  • Italian Sausage, Red Onion, Mushroom Pizza with Mozzarella

Take home what you don’t eat including the dough you made, to make or freeze, for future pizza nights at home!

The Fundamental Foundations Series 201 – Week 3

Week 3 – April 17th:  Doughs

There are few things as comforting as baked goods fresh from the oven. This class will explore the methods and ratios used to create fluffy yeast breads, buttery biscuits, flaky pie crusts, and tender fresh pasta! In this class, we’ll knead, roll and hand-cut pasta. You’ll bake and enjoy a fruit tart. The joy of baking will even follow you home as you’ll leave this class with yeasted bread dough to bake the next day – or freeze to bake later. You’ll also learn tips and tricks for make-ahead frozen dough!

You will create and enjoy a dinner of:

  • Hand-cut Pasta with Red Sauce, Italian Sausage and Pecorino
  • Pan-seared Broccolini
  • Fruit Tarts

This class is part of a 4-Week Series and tickets can be purchased on Week 1, April 3rd.

The New York Pizza Workshop

Join Chef Drew Flanders in this hands-on pizza workshop to learn the secrets to successfully create a New York Style handmade pizza. You’ll mix, stretch, shape and toss. Then, when ready, you’ll top and bake your creation to a blistered crust. You will learn how to make your basic home oven as hot as a pizzeria to create the perfect pizza at home anytime!

You will each make and enjoy 3 different pizzas with handmade dough tossed to perfection!

  • Heirloom Tomato, Basil, Ricotta
  • Italian Sausage, Broccoli Rabe, Smoked Mozzarella
  • Pepperoni, Mushrooms, Mama Lil’s Peppers, Provolone
  • Take home the dough you make in class to practice tomorrow or the next day!
Participants will have the option of enjoying  wine or beer as pizza is always best with a beverage]