What You'll Learn
By the end of the class you will:
- Know how to work with yeast to make from-scratch pizza dough
- Master your signature homemade pizza sauce
- Know how to form dough for pizzeria-style pizzas
About This Class
Pizzerias have sprung up in every neighborhood of San Francisco. In this workshop, we will walk you through the steps for making pizzeria pizza in your home kitchen. Drawing from Neapolitan and California influences, you’ll make the dough and learn what you need to do to ensure that blisteringly perfect crust every time. We’ll fill the kitchens with toppings to inspire you to make your favorite pies, including homemade tomato sauce, spicy sausage, and tons of veggie options.
Menu
Neapolitan Style Pizza Dough, Cooked Pizza Sauce, Raw Tomato Pizza Sauce, Caramelized Onions, “Panna” (Cream) Topped Pizzas, and many more toppings to create your own pizzas
Details
- Wine included
- Full meal served in class
- Work in teams
- Suitable for vegetarians
- Ages 18+
FAQ
All students must show proof of vaccine before entering school and will be required to wear a mask unless eating/drinking.
We understand and respect that lifestyle decisions during Covid are an individual choice. If you test positive for Covid while the class is in session, you will be asked to send a friend in your place until you have a negative test. Classes will not be rescheduled, credited or cancelled. Once the class session starts the class is non-refundable. This was our policy pre-Covid and continues to be our policy today. We hope you find this policy acceptable and understand that this policy is required for a small school like SFCS to operate and open our kitchens for great food experiences.
The average duration of our current cooking classes is 4 hours, which is predominately hands-on work. You will be standing for the majority of class, cooking at your work station as your instructor demonstrates techniques and walks around providing individual feedback. Most of the time you’ll be working with a partner or small group on a few different recipes.
Doors will open 10 minutes prior to class starting and we will begin promptly on time. Students will be asked to queue up outside the door of the school to have their vaccine cards checked the first week of class (these will only need to be checked once).
Please arrive at the school with your own mask on. New, disposable masks are available should you need to replace yours while in class.
Wear comfortable clothes and close-toed shoes (remember, you’ll be on your feet cooking). The kitchens at SFCS are fully equipped with everything else you need, including clean aprons.
You will sit down with your classmates to eat what you’ve all prepared, along with some wine. We do suggest you have a small snack before class as dinner does happen towards the end of each session.
Wear casual clothing you can easily move around in, and comfortable close-toed shoes. Long hair must be pulled back and masks are required while in the building.
Cancellation Policy
Mark Lusardi
Mark Lusardi has been part of some of the best restaurants in New York and San Francisco over the past two decades, including Aqua, Rubicon, Vertigo and Mustards Grill. Mark was most recently the Director for Market Hall Caterers in Oakland and has previously been Executive Chef of eleven restaurants. His culinary passions are for rustic Italian and French, Southeast Asian, Japanese, and of course, California cooking, emphasizing pure, vibrant flavors, sustainable seafood and local organic produce.
Marc Baltes
Marc graduated from the Culinary Institute of America in Hyde Park, New York, then was so impressed with the food on a visit to San Francisco that he decided to make it his home. He worked in the kitchens of Zuni Café, Quince and Pizzaiolo, then became head chef of Boot and Shoe Service in 2011, a position he held until 2017 when he joined SFCS full time as a chef instructor.