Cooking Classes

  • Home
  • regional pizzas
image

Regional Pizzas

$42
Looking for another date or time or need to book for a larger group ? Message us
Book Now

About

Pizza styles can be as varied as the people who eat them (or make them), and in this course, we'll take a look at four unique styles of pizza from different regions of the United States: New England Bar Pizza, Detroit-Style Pizza, Chicago Thin-Crust Pizza, and St. Louis-Style Pizza. These different styles of pizza use different methods of mixing and handling dough, so you'll learn how simple tweaks to basic ingredients can affect the crumb and texture of a pizza crust. We will explore the beauty of no-cook tomato sauces and the ingredients you'll need in your pantry to make them. And we’ll share essential tips for improving your pizza game, no matter which style you make.

What You'll Learn

  • 01. Welcome and Learning Objectives
    Welcome and Learning Objectives
  • 02. How Regional Pizzas Work
    Home is Where the Pizza Is
    Regional Pizza 101
    Hungry for More?
  • 03. Technique VIdeos
    Five Ways to Improve Your Pizza Game
  • 04. Recipe Tutorial: Detroit-Style Pizza
    Introduction
    What You'll Need
    Printable Recipe
    Common Mistakes
    Cooking Along with the Test Kitchen
    Discussion
  • 05. Recipe Tutorial: Chicago Thin-Crust Pizza
    Introduction
    What You'll Need
    Printable Recipe
    Common Mistakes
    Cooking Along with the Test Kitchen
    Discussion
  • 06. Recipe Tutorial: St. Louis-Style Pizza
    Introduction
    What You'll Need
    Printable Recipe
    Common Mistakes
    Cooking Along with the Test Kitchen
    Discussion
  • 07. Recipe Tutorial: New England Bar Pizza
    Introduction
    What You'll Need
    Printable Recipe
    Common Mistakes
    Cooking Along with the Test Kitchen
    Discussion

Related Posts

image
  • Global Cuisine

Chinese Noodle Dishes

In this cooking class, we will show you how to make Chinese takeout favorites in less time than it would take to get them delivered. Chinese noodles are different than Italian pasta noodles, and in this class you will learn how to cook them, by boiling and soaking. (Slightly dry and curly egg noodles can be boiled, but delicate rice vermicelli noodles must be soaked.) The instructional videos cover how to shop for Chinese noodles and how to prepare common Chinese ingredients, such as ginger, as well as the basics of velveting, a Chinese cooking technique that uses cornstarch and oil to keep meat tender. The class also includes information on the different types of Chinese noodles and our step-by-step recipes for three takeout dishes you should make at home: Pad See Ew, Singapore Noodles, and Pork Lo Mein.

Book Now
image
  • Baking & Desserts

Quick Breads

The term “quick bread” indicates just that: a bread that can be prepared quickly, thanks to baking powder and baking soda’s chemical-leavening abilities. These ingredients allow you to bypass the proofing and rising steps of yeasted breads, minimizing quick breads’ prep time and maximizing their popularity at breakfasts and brunches. You may not have to worry about the rise, but there’s still lots of technique involved in turning out impressive banana bread, scones, or muffins. In this class, we’ll teach you how to measure and mix your way to perfect quick breads with recipes for Banana Bread, Blueberry Muffins, and British Scones.

Book Now
image
  • Vegetarian

Mushroom Bolognese

A good Bolognese sauce is savory, lush, and decadent. Traditional Bolognese gets its rich flavor from a combination of several types of meat. To mimic the meat sauce's long-cooked richness and create a satisfying vegan meal, we turned to the mighty mushroom. Two types of mushrooms helped us replicate that complexity. Dried porcini delivered depth of flavor while 2 pounds of fresh cremini gave the sauce a satisfying, substantial texture. To further round out the sauce's savory flavor, we added two umami-rich ingredients: soy sauce and tomato paste. Red wine lent richness and depth and a little sugar balanced the dish. Bolognese often includes a pour of cream; we found that some soy creamer—just 3 tablespoons—stirred in at the end rounded out the sauce and made it silky. We strongly prefer our favorite vegetable broths, Orrington Farms Vegan Chicken Broth or our homemade Vegetable Broth Base. Serve with our Vegan Parmesan Substitute.

Book Now