We are so excited to host you in our upcoming class! Below is a list to take grocery shopping before class, as well as the equipment you’ll need (in case you want to double-check your kitchen cupboards).

On the menu:
Classic grandma pizza with mozzarella, fresh tomato sauce, and basil
Pizza bianca, white pizza with fontina, roasted garlic and chili oil
Insalata Mista with treviso, fennel and cherry tomatoes

Shopping List:
Produce:
1 head treviso radicchio (or another bitter lettuce, like endive)
1 head escarole (or romaine lettuce)
1 bulb fennel
1 cup cherry tomatoes
1 small shallot
1 large bunch fresh basil
2 heads garlic

Dairy:
6 ounces mozzarella cheese (aged, like the kind you would grate)
6 ounces fresh mozzarella (in small balls or a large log)
4 ounces fontina cheese
3 ounces parmesan or grana padano cheese

Dry Goods / Pantry:
160 grams recently fed sourdough starter OR a double batch of the preferment from the packet made with 80 grams flour, 80 grams water and 1/8 teaspoon yeast
3 cups all-purpose flour
1 1/2 teaspoons instant yeast
2 tablespoons sugar
1 teaspoons diastatic malt powder OR 2 additional tablespoons of sugar or honey
1 (14 1/2-ounce) can of tomatoes
1 teaspoon dijon mustard
1/4 cup sherry vinegar
3/4 cups extra virgin olive oil
3/4 cup vegetable oil
About 1/4 cup kosher salt

Proteins:
2 ounces crisp and curl (or crisp and cup) pepperoni (optional)

Spices:
About 1 tablespoon freshly ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon onion powder

Equipment List:
2 metal cookie sheets (quarter sheet tray size 9”x13”)
Cutting board
Chef’s knife
Medium-sized bowl
1 medium pot (for sauce)
Kitchen scale (optional)
1 piece parchment paper
Cheese grater
microplane
Salad mixing bowl
1 medium-sized skillet
Tongs
2-3 kitchen towels
Large metal spatula
1 large metal cooling racks (big enough for two pizzas)
Immersion blender or regular blender
Small strainer