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Learn to Make Classic NYC Pizza

Dec 09 | Sat |
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Off the recent passing of Andrew Bellucci, Restaurateur Matthew Katakis invites you for an afternoon of recreating never-before seen pizza styles as perfected by the Don of Dough himself, Andrew Bellucci.

As his namesake restaurant lives on, this experience will ensure that his legacy does too.

As his namesake restaurant lives on, this experience will ensure that his legacy does too.

Throughout the class, you’ll hear Chef Bellucci’s story and extensive pizza background as you learn to hand-stretch a 12” pizza.

Guests will also enjoy some wine, soft drinks, pasta and two styles of pizza.

Starting off with a demo on how the “Don of Dough” himself would make his top-rated pizza, guests will then get hands-on as they learn to open up a pie, toss it and design their own pizza using ingredients that never made it to the menu.

Afterwards, it’s time to enjoy the uniquely-designed and piping-hot pizza along with some sweet zeppoles and a take-home pizza dough.

WHAT YOU’LL LEARN -What constitutes a great NYC slice -What ingredients and ratios are needed to create a standout Pizza Dough -How to stretch and shape the Pizza Dough for the perfect crust -How to create top-tier Pizza Sauce -Selecting the right cheese for your Pizza -What to look out for when adding toppings to your Pizza -Baking techniques and temperatures to bring your Pizza to life

ON THE MENU -12” Personal Pizza | choice of up to 3 fresh toppings -Vodka Rigatoni | choice of spicy or regular -Vodka-Roni Pizza | cocktail cut -Grandma Pizza | cocktail cut -2 Zeppoles -Choice of 2 Soft Drinks or Wine

YOUR BOOKING INCLUDES -2 hour class Printout and digital recipes to recreate the pizza at home -Your own personal 12" pizza to devour whole or take home with you -Passed small bites 2 glasses of complimentary wine or soft drinks Raw dough all to take home and bake off -Andrew Bellucci sticker to commemorate the experience -A Don of Dough baseball cap

Venue: Andrew Bellucci's Pizzeria

37-08 30th Ave. Map
646-355-8391