Description
Step into the world of New York-style pizza right here in the Northwest! Join Tiago on a delicious journey as he reveals the secrets to recreating the perfect thin and crispy New York slice. Tiago will walk you through the art of stretching scratch-made pizza dough with confidence. You'll explore the variety of flavors that make New York-style pizza so diverse, from traditional red sauce to the delectable white pizza, plus how to make knots! Become acquainted with the essential tools like a pizza stone and peel and master the techniques that ensure success in making pizza at home. Whether you're a pizza enthusiast or a curious home cook, this class is a must.
With dairy.
About the instructor: Tiago graduated from the Culinary Institute of America in 2014. After graduation, he honed his skills as a lead sauté cook for a fine dining establishment. He began teaching culinary classes in 2017 and has found teaching to be one of the most gratifying experiences of his life. In 2022 Tiago spent a year teaching culinary and baking for Seattle Public Schools. Tiago is also a wine enthusiast and certified sommelier. Tiago likes to teach classes that focus on his Brazilian, Portuguese and New York roots, along with his education in French cuisine.
Class notes
- This is a hands-on format class for adults.
- Class information will be emailed 48 hours before class. Our emails can get caught in spam filters or blocked entirely, please contact us if you don't receive the class information.
- Cancellation Policy: Classes are nonrefundable. If you cannot attend, you can request a class credit or transfer to a different class up to 7 days prior to class or have someone attend in your place.
Menu
- New York-style Cheese Pizza ( Red Sauce)
- New York-style White Pizza (Ricotta Base)
- Garlic Knots
Classes
Bothell PCC
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Monday, October 23, 6:00 - 8:00 pm
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Columbia City PCC
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Saturday, October 14, 4:00 - 6:00 pm
Only 3 spots left
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Edmonds PCC
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Tuesday, October 17, 6:00 - 8:00 pm
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Issaquah PCC
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Tuesday, October 24, 6:00 - 8:00 pm
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Redmond PCC
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Monday, October 16, 6:00 - 8:00 pm
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