Time: 3 hours
WHAT YOU'LL LEARN
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A brief history of “ abeetza’ (New Havenese for ‘pizza’) and what makes is unique.
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Dough preparation, fermentation, and hydration
-
Dough kneading, balling, and shaping
-
Classic New Haven style toppings
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We’ll cover the three classic New Haven pies, made famous by Pepe’s. Sally’s, and Modern Apizza pizzerias who have been producing these pies since the 1920s, 30s, and 40s.
-
The classic “Tomato pie” with its beautiful tomato sauce, garlic, oregano, and grated Parmesan.
-
The classic “ Tomato and Cheese” with its sauce and unique layering of mozzarella.
-
The classic “White Clam pie” said to be originated by Pepe’s in the 1920s. Seems like an unlikely ingredient but if you like clams , this pie is to die for.
-
Tips and equipment needed to convert your home oven into one which will mimic a professional pizza oven or working an outdoor gas or woodfired oven.
-
Baking the pizza – peel skills, placing, cooking, and extracting the pie
-
Full recipes, oven tips, and resource list to help you master the art of New Haven pizza making
-
Post class access to our pizza pros who will answer any questions you have. Really, we’ll give you our number, feel free to reach out to us when ever you want with any pizza questions you have
WHAT TO EXPECT
-
During the class you’ll be making the pizza alongside your instructor
-
Intimate class size so you can ask plenty of questions.
-
Enjoy a glass of wine and Italian appetizers as you learn.
-
Plenty of great pizza to sample
-
A great pizza of your making to enjoy at home after the class.
-
Post class access to a ‘pizza coach’. Call us anytime with your questions on pizza making.
CANCELLATION AND REFUND POLICY
-
Our in person classes are not refundable however, one week prior to the event, you can give the tickets to someone else or reschedule for another date. No refunds, transfers, or rescheduling is allowed with 1 week of the class date.
- Hands on class - you’ll be making the pizza alongside your instructor
- Intimate class size so you can ask plenty of questions.
- Enjoy a free glass of wine and Italian appetizers as you learn.
- Plenty of great pizza to sample and take home
- We provide all the equipment and ingredients
- Location: Bronxville, New York (exact address will be emailed to participants a few days before the class)
Your details are protected and safe with us.
Frank Bosketti, a third generation Italian American from Boston and New York, has been cooking pizza, pasta, and everything Italian for his family and friends for the past 30 years. He learned pizza making in Italy and the US, competes in amateur pizza competitions, and is a certified pizza contest judge. He is also a personal chef and member of the US Personal Chef Association (USPCA).
Frank founded Fortissimo Pizza Ovens where he offers high quality backyard pizza ovens and fun, personalized instruction to help students learn the art of pizza making. He teaches pizza making in his own backyard or in student's homes (or backyards). Students can choose from a variety of pizza styles to learn, from authentic "Italian-Italian' styles like Neapolitan, Roman, or Sicilian, or "Italian- American" styles like New York, New Haven, and Detroit.
In the community, Fortissimo Pizza Ovens and the Westchester Italian Cultural Center are the promoters behind the Annual Westchester Pizza Cook-Off and Pizza Festival where each year amateur pizza makers compete for cash and bragging rights. The event is held each September in Tuckahoe, N.Y.
Time: 3 hours
WHAT YOU'LL LEARN
-
A brief history of “ abeetza’ (New Havenese for ‘pizza’) and what makes is unique.
-
Dough preparation, fermentation, and hydration
-
Dough kneading, balling, and shaping
-
Classic New Haven style toppings
-
We’ll cover the three classic New Haven pies, made famous by Pepe’s. Sally’s, and Modern Apizza pizzerias who have been producing these pies since the 1920s, 30s, and 40s.
-
The classic “Tomato pie” with its beautiful tomato sauce, garlic, oregano, and grated Parmesan.
-
The classic “ Tomato and Cheese” with its sauce and unique layering of mozzarella.
-
The classic “White Clam pie” said to be originated by Pepe’s in the 1920s. Seems like an unlikely ingredient but if you like clams , this pie is to die for.
-
Tips and equipment needed to convert your home oven into one which will mimic a professional pizza oven or working an outdoor gas or woodfired oven.
-
Baking the pizza – peel skills, placing, cooking, and extracting the pie
-
Full recipes, oven tips, and resource list to help you master the art of New Haven pizza making
-
Post class access to our pizza pros who will answer any questions you have. Really, we’ll give you our number, feel free to reach out to us when ever you want with any pizza questions you have
WHAT TO EXPECT
-
During the class you’ll be making the pizza alongside your instructor
-
Intimate class size so you can ask plenty of questions.
-
Enjoy a glass of wine and Italian appetizers as you learn.
-
Plenty of great pizza to sample
-
A great pizza of your making to enjoy at home after the class.
-
Post class access to a ‘pizza coach’. Call us anytime with your questions on pizza making.
CANCELLATION AND REFUND POLICY
-
Our in person classes are not refundable however, one week prior to the event, you can give the tickets to someone else or reschedule for another date. No refunds, transfers, or rescheduling is allowed with 1 week of the class date.
what customers have to say about this class
"Great Experience making delicious pizzas with Frank. I would highly recommend Fortissmo Pizza Ovens if you are looking for a pizza oven."- Vanessa M.
"Frank does an excellent pizza making class
His backyard pizza oasis is great
Very hands on class learned alot of useful techniques
He is very cordial offering wine, sparkling water and antipasti during the session
Highly recommend"- Alex T.
"It was a great class ,very informative
Frank was very good at teaching us how to make dough , stretch a pie and cook it perfectly .
Defiantly recommend reaching out to Frank Bosketti for the class."- Frank V.
"We took a pizza making class held by Fortissimo this past weekend. It was an amazing experience! Our instructor, Frank, was exceptionally well prepared. The class had a solid structure and was very hands on. We learned about all aspects of pizza making, from forming our dough, managing a wood-fired oven, selecting complementary toppings, to cooking the pizza itself. Frank is not only very experienced, but has a very calm and easy to follow approach in instructing the group. I have taken several cooking classes in the past, but this one is certainly one of the best and definitely the most memorable. Thanks to Frank for sharing his knowledge and hospitality with us! 10/10."- Peter S.
"Frank was an awesome host. He taught our group how to make delicious Neapolitan style pizza from scratch. A night to remember."- Sachin A.
"I attended a pizza-making class with Frank a few weeks ago with my mother. I highly recommend taking one of his classes. We chose the Overnight Neapolitan Pizza Dough class. Everything was perfect and beautifully displayed. You get to make your own dough, and each person makes their own Neapolitan pizza. The more people, the more pizza you get to enjoy!
Frank is a class act—you can tell he really enjoys teaching, cooking, and answering technical questions about how dough-making works. I learned a ton and plan to take some of his other classes one day." - Matt K.