Pizza, From New York to Italy to Chicago!

April 26, 2012 6:30 pm
April 26, 2012 9:00 pm
iCal Import
Ger-Nis Culinary & Herb Center
Google Map
540 President Street, Suite 2E, Brooklyn, NY, United States, 11215

You make a da pizza pie? But what kind of pie do you prefer? New York Style? Italian? Or Chicago style? Come on in and lets get busy figuring it all out. The world of pizza is complicated and diverse as can be. This class helps us sort it all out and teaches us the essentials of all the best pizza making methods. Whether your favorite is the large thin foldable NYC style or the Italian style round medium thickness round pizza or the deep dish Chicago version. We learn the sauces, the toppings and the art of crust making. All these pizzas claim to be the best, and we will do our best at finding our own answers to this age old question.

Recipes: New York Style Cheese Pizza (Sauce & Crust), Italian (Rome) Style Pancetta & Smoked Mozzarella Pizza (Italian Marinara, Herbed Crust), Chicago Style Deep Dish Sausage, Roasted Onion & Spinach Pizza

Class Type: Individual, hands-on cooking class

Class Notes: Learn the difference between the best pizza cultures in the world and try your hand at making the pizza pie!

Ashton Keefe

Ashton Keefe is a private chef, caterer, and food stylist in New York. After graduating from Wake Forest University with a BA in English and Entrepreneurship she studied Classic Pastry Arts at The French Culinary Institute. Ashton also contributes to Leslie Sbrocco’s Thirsty Girl, and has written, developed and tested for magazines such as O Magazine and Everyday with Rachael Ray. Check out Ashton’s personal blog Diary of a Sweet Tooth at Contact Ashton

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