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
The average duration of our current cooking classes is 2 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.
Due to COVID-19 regulations, we can not have students congregate in the building before class starts. Doors will open 5 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, safely distanced (sidewalks are clearly marked) and will be let in the school just before class begins.
Please arrive at the school with your own mask on. You will be given a new, disposable mask to wear in class to ensure what you have on hasn’t been contaminated prior to entering SFCS. We will have extras available should you need one while at school.
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.
Due to COVID-19 regulations, we will not be serving food or drinks during class, We will, however, be sending you home with both ingredients and finished food items so you can enjoy them later, and practice as well.
Wear casual clothing you can easily move around in, and comfortable close-toed shoes. Long hair must be pulled back and masks, provided by SFCS, 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.