Master the Art of Pizza Making
We've spent years perfecting techniques that turn home cooks and aspiring professionals into confident pizza makers. Our masterclasses aren't just demonstrations—they're hands-on experiences where you'll actually make dough, stretch bases, and understand why certain methods work better than others.
What Makes Our Approach Different
Most cooking classes follow a watch-and-listen format. Ours don't. You'll be working with dough from minute one, feeling how proper hydration affects texture, learning when to stop kneading by touch rather than timer.
We keep groups intentionally small—eight participants maximum. This matters because I can watch your technique, catch issues before they become habits, and adjust teaching pace based on how everyone's progressing.
How We Built This Program
Started with Weekend Workshops
Began offering informal Saturday morning sessions for friends and family who kept asking about our dough recipe. Quickly realized people wanted more than just recipes—they wanted to understand the why behind techniques.
Expanded to Professional Track
Restaurant owners started reaching out for staff training. Developed a more structured curriculum covering efficiency, consistency, and troubleshooting common kitchen problems under time pressure.
Launched Specialty Workshops
Added focused sessions on specific styles—Neapolitan, Roman al taglio, New York-style. Each requires different dough handling, fermentation timing, and baking approaches.
Building Advanced Programs
Currently developing multi-week courses for serious home bakers and career changers. First cohort starts in September 2026, combining technique mastery with practical business knowledge.
Our Masterclass Options
Foundation Workshop
Perfect for beginners who want proper fundamentals. Three-hour session covering dough basics, shaping techniques, and sauce preparation.
- Hands-on dough making from scratch
- Stretch and shape practice
- Understanding oven temperature
- Take-home recipe packet
- Small group setting
Regional Styles Series
Deep dive into three distinct pizza traditions over consecutive weekends. Each session focuses on one regional style with its unique characteristics.
- Neapolitan traditional method
- Roman pinsa and al taglio
- New York foldable slice
- Comparative tasting sessions
- Ingredient sourcing guidance
Professional Development
Designed for restaurant staff or serious culinary professionals. Focuses on consistency, speed, and kitchen workflow management.
- High-volume production techniques
- Quality control systems
- Troubleshooting common issues
- Efficiency optimization
- Cost management strategies
Who Teaches These Classes
Luka Bergström
Lead Instructor, Traditional MethodsTrained in Naples for two years before returning to Canada. His obsession with fermentation science means classes often go deeper into chemistry than you'd expect—but in a way that actually helps you understand what's happening in your dough.
Luka's patient with beginners but doesn't simplify things unnecessarily. He'll explain why "just add more flour" isn't always the answer to sticky dough.
Matteo Caldwell
Professional Training CoordinatorComes from restaurant management background, which shapes how he teaches. Matteo focuses on practical systems—how to prep efficiently, maintain consistency during rush hours, and train new staff effectively.
His workshops tend to be more structured and procedure-focused. If you're opening a pizza place or managing a kitchen, his sessions offer realistic operational insights.
Ready to Start Learning?
Our next workshop series begins in July 2026. Classes fill up about six weeks in advance, so it's worth reaching out early if you're interested in specific dates or styles.
Get Workshop Schedule