Pizza from scratch may seem like a daunting task, but it's not as hard as you think! In this class you'll make your own pizza dough, neapolitan pizza sauce, and you'll even pull your own mozzarella from curds! We'll also have a few toppings for you to choose from, and then its into the oven to cook our pizzas on a stone (the best way). Our chef will make a big Caesar salad to be served family style.
Chef will lead you through mixing and kneading your own batch of pizza dough, but the best pizza dough needs some time to build a great flavor, so we'll make a big batch of dough ahead of time and it will be ready for you to use for class. The dough that you mix and knead yourself will be wrapped up and you can take it home to make more pizza for your family or friends!
We think neapolitan pizza sauce is the best there is, and luckily its just about the easiest, as long as you have excellent ingredients. It doesn't require any cooking, but it takes some skill to balance the flavors to perfection. Chef can help with that. You'll also pull your own mozzarella. We'll provide the curds and you just need to prepare your hands for some high temp pulling! Pulling cheese requires really hot water (160 degrees F), but its worth it in the end as you get the freshest cheese possible to make this pizza perfect.
Because we only have two ovens, and we want your pizzas to be cooked properly, baking of the pizza will be staggered, and there will be some down time while waiting for your turn to put yours in the oven. We will have the oven cranked up as hot as it goes, so each pizza should only take 7 or 8 minutes to finish. While you're waiting, you can eat your salad, drink some wine, and socialize.
Guests receive a 20% discount on future classes and 10% discount on any in-store purchase on the day of class!
- Caesar Salad
- Pizza Dough (to take home)
- Neapolitan Pizza Sauce
- Hand-stretched Mozzarella
- Pizza (choose your own toppings)
- Local Craft Beer, House and Premium Wines available for purchase
- Dough stretching
- Flavor balancing
- Cheese pulling
- How to use a pizza peel
- How to use a pizza stone
Chef Instructor: Timmy Kirk
Chef Timmy is a Cincinnati native, and a born roamer. He has lived in a few places around the US, Asia for 5 years, and spent a year in South America. While living abroad he traveled as much as possible, and every time he traveled, his goal was to study the cuisines and cultures of the regions he visited. He has taken more than 40 cooking classes throughout China, Korea, Thailand, India, Colombia, Italy, France, and more. He has experienced authentic flavors and techniques from around the world, and now he is bringing them back home to share the secrets with you. In Denver, Timmy was part of the team that won "Q House Chinese" the title of "Best Restaurant Denver 2018" by Eater Magazine and helped earn a nomination for “Best New Restaurant in America” by the James Beard Foundation. Although Asian cuisines are his specialty, his knowledge and skills of world cuisines is extensive. Recently, he earned his Level 1 Sommelier Certification.
Our recipes use common ingredients that may or may not be specified in the menu, including various fruits and vegetables, nuts, meats, spices, wheat flours, etc. If you have a food allergy or dietary restriction we should be aware of, please call or email before attending the class. We may or may not be able to accommodate.
A minimum 48-hour notice via phone or in-person (not email) is required for class cancellations or rescheduling for reservations of one to three guests. A minimum 7-day notice via phone or in-person is required for class cancellations or rescheduling for reservation of four or more guests. If you are unable to attend a class, you are encouraged to send someone in your place. We cannot make exceptions.
If you have a large group, consider a private party!
Got questions? Call, email, or check our FAQ page.
Classes are two hours, but duration is approximate and may vary by 10-15 minutes, it is best to plan accordingly.
For same-day booking, call us at 513.847.4474
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