Culinary Arts
Detroit-Style Pizza with Chef Nicco
Attention pizzaioli! Roll up your sleeves and dive into the art of pizza making.
Member$125.00 (any noted materials fee included) |
Guest$148.00 (any noted materials fee included) |
Tuition Assistance and Other Policies
Meeting Times
- Fri, 6/20/2025 3:00 PM - 6:00 PM
Fri, 6/20/2025
About
Chef Nicco Muratore is passionate about his pizza!
In Detroit Style, learn how to master the square slice. The Detroit style of pizza is fascinating and unique — a fluffy crust with crisp, caramelized cheese along the edges, and a topping of tomato sauce make this a fabulous pizza to make at home. Baked in rectangular dishes, the dough has similarities to focaccia but with a different fermentation process and stretching technique.
Join us for a deep dive into all things square pies, and learn how to make the dough from scratch, prepare the cheese and toppings, and bake some tasty pizzas! We'll make a classic pepperoni, hot honey, and whipped ricotta pizza, as well as work with some early summer vegetables for a seasonal Detroit-style pizza with vegetables from local farms.
Details
- Expect a pizza party! Everyone will bake pizzas and share them in class.
- You'll take home some dough.
- BARN’s kitchen facility regularly uses ingredients on the FDA’s major allergens list. This class uses milk and wheat.
- This is one of three of Chef Nicco's engaging and delicious hands-on pizza workshops this June. In addition to this class, check out the New York Style and Sourdough classes, too!
Allergies and dietary restrictions
BARN's Kitchen is not allergen-free. If you have allergies or dietary restrictions, each time you register for a Culinary Arts class, please check with the studio by filling out this form to see if your restrictions can be accommodated. We can't guarantee to fulfill your request but please ask! Because allergies and dietary restrictions change over time, we don't store your allergy/dietary restriction information.Materials
Class Policies
- You must wear closed-toe shoes in the studio. Tie back long hair.
BARN Policies
- View BARN's Cancellation and Refund Policy.
- Tuition Assistance is available. Fill out the application before registering.
- BARN is committed to accessibility. We try to make accommodations when requested; the earlier you contact us, the more likely we can help. Fill out the Accommodation Request Form before any class for which you require an accommodation. Email accessibility@bainbridgebarn.org if you have any questions.
- Sensory Statement: Makerspaces like BARN can be noisy and cluttered, smell strongly, and have bright or flickering lights. BARN is not an allergen-free facility. If you have concerns, please email info@bainbridgebarn.org.
Instructors or Guides
Nicco Muratore
Nicco joined Mamnoon in Seattle as Chef de Cuisine in 2019 and in 2022 took over the role of Mama Group culinary director, overseeing the culinary teams at mamnoon, mbar, mamnoon street, hanoon, and mamnoon fine foods. In 2022, Nicco appeared on an episode of Food Network's Chopped and took home the victory in a pickle-themed competition.
In 2023, Nicco was invited to teach at Harvard's Science and Cooking Program, and taught a koji and fermentation class with culinary explorer Rich Shih. In 2024, Nicco branched out from restaurant work and began teaching classes on wood-fired pizza, fermentation and koji, and cooking with local food.
Nicco lives in Seattle with his wife, Sam, and their dog, Penny. Outside the kitchen, you can find him in the garden, hiking, skiing or hunting for mushrooms.
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