Pizza Making with Scotty's Pizza! Fall 2023
In this deep dive into the world of pizza, we’ll cover naturally leavened dough using a sourdough starter, learn how to make infused oils, prepare some seasonal toppings, and more. If you’ve already tried your hand at making pizza at home, but are ready to up your game, this is the class for you! We’ll be using the Gozney Roccbox to bake our pizzas.
What to expect:
All ingredients, tools, and recipes will be provided.
Class will be a mix of demo, q&a and hands on cooking time.
Students will get to shape, build, and bake their own pizzas.
Everyone will get to eat a lot of pizza, or you can choose to take your pizza home at the end of class.
CLASS DATE: Monday, September 18th — 5:30 - 8:30pm
About our instructor:
Scott Rivera was born in Brooklyn, New York, where he first fell in love with pizza, but it was only after moving across the country that he took it upon himself to learn how to make the food that he grew up eating, and he quickly became obsessed. In 2015 he opened Scottie’s Pizza Parlor in Portland, Oregon, serving 18” pies in a New York-Neapolitan hybrid style, using naturally leavened dough, organic tomatoes, and local veggies. He is known for winning the 2018 Caputo Cup at an international pizzamaking competition and for his signature ‘DeFino’ pie, a grandma style pizza named for his great grandmother who immigrated from Naples to New York.
In this deep dive into the world of pizza, we’ll cover naturally leavened dough using a sourdough starter, learn how to make infused oils, prepare some seasonal toppings, and more. If you’ve already tried your hand at making pizza at home, but are ready to up your game, this is the class for you! We’ll be using the Gozney Roccbox to bake our pizzas.
What to expect:
All ingredients, tools, and recipes will be provided.
Class will be a mix of demo, q&a and hands on cooking time.
Students will get to shape, build, and bake their own pizzas.
Everyone will get to eat a lot of pizza, or you can choose to take your pizza home at the end of class.
CLASS DATE: Monday, September 18th — 5:30 - 8:30pm
About our instructor:
Scott Rivera was born in Brooklyn, New York, where he first fell in love with pizza, but it was only after moving across the country that he took it upon himself to learn how to make the food that he grew up eating, and he quickly became obsessed. In 2015 he opened Scottie’s Pizza Parlor in Portland, Oregon, serving 18” pies in a New York-Neapolitan hybrid style, using naturally leavened dough, organic tomatoes, and local veggies. He is known for winning the 2018 Caputo Cup at an international pizzamaking competition and for his signature ‘DeFino’ pie, a grandma style pizza named for his great grandmother who immigrated from Naples to New York.
In this deep dive into the world of pizza, we’ll cover naturally leavened dough using a sourdough starter, learn how to make infused oils, prepare some seasonal toppings, and more. If you’ve already tried your hand at making pizza at home, but are ready to up your game, this is the class for you! We’ll be using the Gozney Roccbox to bake our pizzas.
What to expect:
All ingredients, tools, and recipes will be provided.
Class will be a mix of demo, q&a and hands on cooking time.
Students will get to shape, build, and bake their own pizzas.
Everyone will get to eat a lot of pizza, or you can choose to take your pizza home at the end of class.
CLASS DATE: Monday, September 18th — 5:30 - 8:30pm
About our instructor:
Scott Rivera was born in Brooklyn, New York, where he first fell in love with pizza, but it was only after moving across the country that he took it upon himself to learn how to make the food that he grew up eating, and he quickly became obsessed. In 2015 he opened Scottie’s Pizza Parlor in Portland, Oregon, serving 18” pies in a New York-Neapolitan hybrid style, using naturally leavened dough, organic tomatoes, and local veggies. He is known for winning the 2018 Caputo Cup at an international pizzamaking competition and for his signature ‘DeFino’ pie, a grandma style pizza named for his great grandmother who immigrated from Naples to New York.