As its popularity has grown, the debate over which city originated the ultra-thin crust style tavern pizza has boiled to the surface. Was it Chicago or St. Louis who first served these crisp, square cut pies? Like many good food stories, it’s hard to determine exactly who wins this title, but the good news for the rest of us is a whole lot of delicious pizza! Join Laura Pyles in class where you’ll learn how to make both the Chicago tavern-style pizza crust; and St. Louis-Style yeastless crispy pizza crust. You’ll take part in a Chicago versus St. Louis sauce-off, make your own “Provel” cheese, and then you’ll tuck into some of the classic combinations: Chicago-Style sausage and giardiniera; Classic garlic white sauce carbonara pizza; as well as the famous dill pickle pizza, and our take on Imo’s pepperoni pie. It’s safe to say that at the end of the class we’ll all come out as winners!

Please note: some classes can be adjusted for students with dietary restrictions, but many cannot. If you’re vegetarian, pescatarian, or gluten-free, you can use the drop-down menu on our events page to view the best classes to fit your needs. If a class you’re interested in doesn’t appear in that filtered view, please email us before registering and we’ll see if the class’s menu can be modified.