Culinary Arts
NY-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
- Tue, 6/3/2025 3:00 PM - 6:00 PM
Tue, 6/3/2025
About
Chef Nicco Muratore is passionate about his pizza!
New York style is thin-crust pizza that originated from Neapolitan immigrants from Italy in New York in the early 1900s. They didn't have broad access to wood-fired ovens, so a pivot to gas- and coal-fired ovens helped shape the NY-style pizza we know today.
You'll begin by making pizza dough with Washington-grown flour. Learn the secrets to achieving the perfect texture and flavor for a thin New York-style crust through proper kneading and cold fermentation.
You'll use the finest ingredients: Prepare a delicious tomato sauce using Bianco DiNapoli tomatoes and local mozzarella cheese from Ferndale, Wash. For toppings, get creative with a selection of locally sourced vegetables and meat toppings. For spring, think asparagus, peas, greens, morels, and more.
You'll also learn the basics of cooking pizzas on stones, and techniques to create delicious pizza in your home oven.
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 (cheese), 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 Detroit 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 and 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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