Learn to make four different pizzas (with four different doughs) featured in Peter's latest cookbook – The Pistachio Pesto, The Hellboy, The Monte Cristo, and The Chicken, Bacon & Ranch – originally made famous by innovative pizza makers around the US.
About Your Teacher
Peter Reinhart is one of the most respected baking educators in America, currently a Chef on full-time assignment at Johnson & Wales University in Charlotte, NC.
He is an influential author with 13 cookbooks about bread- and pizza-making under his belt including the 2002 James Beard Book of the Year, The Bread Baker's Apprentice, and his latest –the inspiration behind this class – Pizza Quest: My Never-Ending Search for the Perfect Pizza.
He is also the host of Pizza Quest – a video podcast that explores the delicious world of pizza – where much of the material for his book originated.
What You'll Learn
Four dough recipes
Learn to make Classic White, Sourdough,* Neapolitan-Style and Pan pizza dough. With these recipes under your belt, you can make nearly any pizza you can dream up!
Make & top your pizzas with a Crushed Tomato Sauce, creamy Pistachio Pesto and a zesty Secret "Sauce" that Peter also calls "makes anything taste better sauce."
Advanced pizza-making skills
From dough mixing and stretching, to topping, finishing and baking, join Peter on a knowledgeable (yet accessible) quest to make the perfect pizza.
*Note: An active sourdough starter is required for the Sourdough Pizza Dough. If you don't have one, basic instructions are provided on how to create and maintain a sourdough starter.
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