In small groups of no more than 12, you'll get your hands dirty making pizza dough, topping it, and firing it into our commercial grade ovens.
Sourdough is one of the most difficult types of dough to work with, and not typically used at New York pizzerias. But we'll show you techniques that will let you recreate our pizzas at home with ease.
We're happy to accommodate dietary restrictions and allergies with prior notice. Unfortunately, we cannot accommodate gluten free diets or gluten allergies.
