The Art of Wood-Fired Pizza: Edition 7.31.26

Roll up your sleeves and join Chef Nicco Muratore for a hands-on dive into the craft of pizza making. Together, we’ll explore the important foundations of great pizza dough, including flour selection, hydration, kneading, cold fermentation, and how time and temperature build flavor and texture. From there, we will craft the components for bold seasonal pizzas before learning how to stretch, shape, top, and bake them in the wood-fired oven. Seasonal flavors may include house-made sausage with charred shishito peppers, Bianco DiNapoli tomato sauce, and Urfa pepper hot honey; and caramelized onion, Rainier cherry, and Bella Bianca with hazelnuts and mint, alongside personalized pies. Along the way, we’ll explore the fundamentals of wood-fired cooking, from building and managing the fire to mastering temperature zones and timing for that perfect char. We will enjoy our pizzas along with a garden salad and Bellsong cheeses. You will leave with a recipe packet and ready-to-make dough kit to continue practicing at home. At each Class on the Farm you will get the chance to enjoy Bellsong Creamery cheeses, sip a glass of something special, and gather around a beautifully prepared meal.