Pizzeria Pizza at Home
$165 per person
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.
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
- Wine included
- Full meal served in class
- Work in teams
- Suitable for vegetarians
- Ages 18+
Virtual: The average duration of our virtual cooking classes is 1 1/2 hours. Attendees will be cooking simultaneously with the instructor using items from the ingredients list provided at the point of registration. The instructor will share Pro tips and techniques while answering questions from the audience via Chat. The class will conclude with a Q&A session for any remaining questions and attendees can enjoy the food they’ve cooked, or save it to eat later based on instructor’s direction.
Note that spots purchased for a virtual class can be enjoyed by you or anyone else in your kitchen. However, the link you will receive to log into the class is unique so if you want your friends in other locations to join you, they too will need to purchase a spot.
In-Person: The average duration of our in-person cooking classes is 4 hours, and they are broken down into three segments: Introductory lecture or demo, hands-on cooking, and eating. The class will begin with a short discussion or demo from your instructor. After, you can expect to work either on a team or individually to prepare the class menu. In most classes, not every student will make every dish. Learning happens throughout the class, and your instructor will often call out key techniques as they happen in each recipe. Most classes conclude by sitting down as a group to eat what you’ve prepared, followed by a discussion of each recipe. You will leave with a copy of the recipe packet and a working knowledge of every dish that was made so you can recreate them at home.
Virtual: Attendees should log onto the webinar provided about 5 minutes before the start time. Virtual classes start promptly on time.
Please note: You must complete an additional registration link to enter the class on the scheduled date. The link will be sent to you via email one day before class.
In-Person: Doors open 15 minutes before the class start time.
Virtual: You will be given a list of ingredients and necessary equipment at the point of registration. We’ve made a conscious effort to include common ingredients and equipment that are accessible to everyone while offering suggestions for substitutions where they may apply.
In-Person: You do not need to bring anything with you to class unless otherwise noted in the class description. The kitchens at SFCS are fully equipped and aprons, recipes, equipment, food, and wine are all provided for you.
Virtual: You will be able to enjoy the fruits of your labor at the end of class but feel free to snack while you follow along or pour yourself a glass of wine.
In-Person: In most classes, you will be sitting down to eat a complete meal that you have prepared along with your classmates. Since this typically occurs towards the end of the class period, an appetizer or small plate is usually prepared early on in class. However, you’re welcome to additionally have a snack before you arrive or bring one with you.
Please note, for our Baking & Pastry classes, a light meal will be provided for you.
Virtual: We suggest wearing casual clothing you can easily move around in, and highly recommend wearing comfortable closed-toe shoes. Long hair should be pulled back.
In-Person: Same as above.
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 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.