Class: PAGU Pizza Masterclass February 28, 2026 (1:00pm-3:00pm)

Pizza night just got serious (and seriously fun). Chef Tracy loves making pizza for her kids, and she loves geeking out on the why behind perfect dough: hydration, fermentation, elasticity, blistering, crispness, and that iconic New York chew. In this hands-on workshop, you’ll learn the craft and the science behind pizza whether you keep it classic or go bold.

We’ll explore three different dough styles: classic NY-style, ube dough, and squid ink dough, and dive into technique: mixing, proofing, stretching, shaping, and baking for structure and flavor. You’ll learn how to match each dough with innovative topping pairings like fried calamari + piparra peppers, Thai chili hot sauce, or Taiwanese sausage + chili crisp + charred leek; or mix and match to make your own signature pie.

You’ll also gain insider technique typically reserved for professional kitchens. Chef Tracy's favorite pizza is L'industrie in New York. She has trained with pizzaiolos from Petra Flour in Italy, hosted multiple pizza pop-ups, and ran a pizza takeout program during COVID. We’ll bake using both a Blodgett convection oven and an Ooni gas oven, each with baking steels, so you understand how to master pizza at home no matter your equipment.

Every guest will take home extra dough, toppings, and a technique sheet so you can recreate the magic (and keep the skills building).

Come hungry, curious, and ready to stretch some dough.

$119 per person. Includes instruction, hands-on dough making, multiple pies, toppings bar, tastings, take-home materials, and a full lunch.