Eataly Pizza Making Class

Pizza is one of our favorites. We love eating it (who doesn’t?!), but rarely have the chance to make it.

Eataly – an incredible Italian food and wine marketplace in Manhattan which includes an array of cooking classes – was hosting A Hands On Pizza Party with Rossopomodoro, and I signed us up immediately. Rossopomodoro is Italy’s premier producer of authentic Neopolitan pizza – and with John’s father from Naples, this version of pizza is his favorite. Don’t try to get him to eat Roman style. I mean, he’ll eat it, but…

Of course the class included A LOT of eating. We tried 4 different pizza’s made by Eataly’s pizzaiolo: Pizza with Buffalo Mozzarella, Tomato Sauce, Basil and Olive Oil; Pizza with Buffalo Mozzarella, Tomato Sauce and Spicy Sopressata; Pizza with Four Cheeses, Basil and Olive Oil; and Pizza with Mozzarella, Prosciutto, Arugula and Parmesan.



From there, we learned how to make dough (and toss it!), and prepare our own pizza’s to bring home, along with a few balls of fresh dough.

Here is Eataly’s pizza dough recipe courtesy of Rossopomodoro U.S. Head Pizzaiolo Rosario Granieri.


Pizza Dough
Serves: 4 (12 inch) pizzas
  • 400 milliliters room temperature water (which is a little over 1½ cups)
  • 5 cups type 00 flour
  • 1½ tablespoons fresh yeast
  • 1½ tablespoons salt
  1. Pour water and salt into the bowl of an electric mixer, mix on high for 1 minute
  2. Crumble the fresh yeast into the liquid and let it mix for another 60-90 seconds
  3. Turn the mixer down to medium and slowly add the flour
  4. Let the dough mix on a medium to low setting for 11-14 minutes
  5. With floured hands, take the dough out of the mixer, and place into a lightly floured bowl
  6. Form the dough into a bowl, cover the bowl and let sit for 45-60 minutes
  7. With floured hands, remove the dough, and break it into 4 equal pieces
  8. Using your hands, roll the pieces of dough into round balls
  9. Cover the balls of dough and let them rise for another 45-60 minutes
  10. When the dough has risen, oil 4 (12 inch) baking pans
  11. Dust the dough with flour and begin to knead it open with your hands
  12. While opening the dough, be sure to leave the outermost inch untouched which will ensure a nice airy crust
  13. Lay the opened dough out in the baking pan
  14. Add your favorite ingredients!


Share Your Thoughts

Your email address will not be published. Required fields are marked *

Rate this recipe: