Cooking Class: Fabulous Flatbreads and Perfect Pizzas
Explore the secrets of creating flatbreads and pizzas with help from Chef Andy in this in-person cooking class. From techniques for creating dough that's crispy and tender to choosing fresh, tasty toppings, you'll become a master of the craft in your own home kitchen. Your lesson will cover margherita pizza and flatbread topped with fresh tomato sauce, mozzarella and basil and an Italian sausage pizza and flatbread sweetened with honey and topped with caramelized onions and ricotta cheese.
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Margherita Pizza and Flatbread
With tomato sauce, fresh mozzarella, fresh basil and garlic olive oil
Italian Sausage Pizza and Flatbread
With honey, caramelized onions and ricotta
Most dietary restrictions can be accommodated if noted prior to the event. Please mention this in the message field when you submit your booking request as adjustments to recipes cannot be made during class.
- Minimum Guests 2
- Maximum Guests 8
- Event Duration 2 hours
- Activity Level
Activity Level
- LabelsPizza Making, Gourmet, Fun, Italian, New American
- This is a BYOB venue and alcoholic beverages are not available for sale. You are welcome to bring beer and wine to enjoy during class.
Reviews Guests Left For Other Experiences

Alexander
16 Feb 2025
We had a great time. Chef Andy explains everything very clearly and answers all questions. His class was a lot of fun and we will be taking another one.

Sarah
15 Aug 2024
Great class!

Kylie
14 Jun 2024
Chef Andy was super personable and friendly with my team and me. He chatted with us on a real level, joked with us, and actually taught us a lot about pasta making!
Event location: Chicago
Chef’s Place
Exact location is provided after booking.
Meet your chef
Chef Andy's culinary expertise lies with recipe creation, and food styling and plating that elevates any meal. After graduating from the Illinois Institute of Art, Chef Andy gained years of experience in the kitchen as a cooking instructor and online as a food blogger. From sushi to classic European cuisine to molecular gastronomy, he really can do it all, and looks forward to sharing secrets and techniques you can use to boost your kitchen confidence.
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