Bake and taste Pizza and Focaccia March 21
Bake and taste Pizza and Focaccia March 21 - Image 2
Bake and taste Pizza and Focaccia March 21 - Image 3

Bake and taste Pizza and Focaccia March 21

$100.00

Date: March 21, 2026

Time: 06:00 P.M.

Location: Young Chefs Academy

Get ready for an evening full of irresistible aromas, flour-dusted fun, and delicious bites as you dive into the heart of Italy’s most beloved baking traditions!

12 in stock

SKU: pizza-focaccia-1 Category: Tags: , Instructor:

Description

🍕 Pizza & Focaccia Night: Mix, Top & Taste with Chef Riccardo! 
🍞Get ready for an evening full of irresistible aromas, flour-dusted fun, and delicious bites as you dive into the heart of Italy’s most beloved baking traditions!In this hands-on class, you’ll:
🥖 Make your own focaccia starter dough to take home—so you can keep the Italian magic going in your own kitchen!
🍕 Learn how to garnish and bake pizza using our house-made dough, all under the expert eye (and occasional cheeky comment) of Chef Riccardo. From classic Margherita to bold, gourmet toppings—you’ll create a pizza that’s perfectly you.
✨ Along the way, you’ll learn the secrets of dough hydration, flavor development, and how to make your crust sing with every bite.
📦 Go home with:
– Your own focaccia dough starter
– New skills to impress (and feed) friends
– A belly full of crispy, cheesy pizza joy
🍷 BYOB! Bring your favorite drink to pair with your creation—we’ll bring the oven and the vibes.
📍 Spots are limited—book early!
⏱️ Approx. 2 hours
👥 Group size: 6–12 peopleBecause life’s just better with good dough and good company.
BARBARA

Event Details

Date: March 21, 2026

Start time: 06:00 p.m. EST

End time: 08:00 p.m. EST

Venue: Young Chefs Academy

Coordinates: 27.300537311714276, -82.53216277976063

Directions: New location inside Young Chefs Academy at Shops at Siesta Row—as a helpful landmark, we are right in front of the Sarasota Arthritis Center. Please click and use your GPS to make sure to spot the location correctly.

Phone: 720 285 8485 or 470 642 7782

Email: [email protected]

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