Gourmet Pizza Masterclass: Explore More!
Join us tonight and take away all the building blocks you need to recreate pure pizza pleasure at home.
Book this course
There are currently no dates available for this course.
Full course details
We start off the evening by making a beautiful pizza dough from scratch. We'll take you through the key steps to help you get the most delicious final texture possible. Then on to Pizza al Taglio, made straight in a baking tin, so not only is it super accessible, you also get the kind of pillowy thick crust that cooks up light and fluffy. This enriched pizza dough was made to carry robust flavours and tonight's toppings are so moreish!
We'll play devil's advocate as we go the opposite direction and get our hands into Pizza Romana, striving to keep things thin and crunchy. And for us, this dough has no better partner than the kind of pizza that's loaded with four beautiful, very characteristic cheeses: quattro formaggio here we come!
The pizza party continues as we share and sample our two new pizza-playtime obsessions: mini-calzones and pizza frita. We're game if you're game!
We now have two unique Gourmet Pizza Masterclass Evening Courses, each with different content and they don't need to be taken in sequence!
Check out Gourmet Pizza Masterclass: Original! here
Unfortunately, this class is not suitable for gluten-free diets.
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"Explain everything so well"
This was such a fun night. Gerry and Jose are excellent chefs and they make the class so fun and give you so much information. They explain everything so well and take it in stages which is great. You really feel like an expert cook when leaving the class. I have already been to two classes and my daughter has been to four, so we recommend it well.
Ann: Gourmet Pizza Masterclass: Explore More!
February 2026 -
"Gets the Italian stamp of approval!"
I got the pizza gourmet class as a birthday gift and I loved it! I am Italian, so let’s say this gets the Italian stamp of approval! First of all, I learned to do pizza al taglio which is my favorite and I can’t really find it in Dublin. Then we did pizza romana, more classic. I had so much fun, the instructions were easy, the teacher super nice (and fun) and the results were really good.
Highly recommended.Seb: Gourmet Pizza Masterclass: Explore More!
February 2025
Frequently asked questions
- Should I eat something before I come?
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On all our courses you will be eating the dishes you prepare in the hands-on session and everyone generally leaves us well-fed. Bear in mind that it takes time to whip up what we've planned and we recommend you eat something before you arrive at the school. All food cooked in the school is intended to be eaten on the premises.
- What level of cooking experience do I need?
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The beauty of how we design all of our courses is that anyone of any level can join us. While someone new to the kitchen will find support as they manoeuvre through new techniques, the more seasoned cooks in our group will thrive on all the pointers we offer for further improvement. Our course material is layered and we know how to quickly adapt to a moving room. Constant, open-ended learning is one of the things we love the most about being in the kitchen and our tutors' enthusiastic teaching style and patience is a testament to that.
- What if I have a food allergy or dietary restrictions?
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If you suffer from a severe nut, egg, dairy, seafood, wheat allergy or coeliac disease, please contact us before booking and we'll be able to confirm whether or not a specific course menu is adaptable. Certain course themes may not be adaptable in order to stay true to the course brief. Where we can accommodate a dietary requirement the curriculum for other students will remain the same as the original.
You must bring an Epi-pen. If your food allergy is airborne, due to the wide range of course themes and events that we host, our environment is not safe for you. Please note that while every care will be taken to provide a safe and enjoyable cooking experience for all students, there is always the risk of cross-contamination.
- What if I can't make it to a course or dining event that I've booked?
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If you cannot make a course that you have booked, you are more than welcome to send someone in your place (18 years or older). Just give us a call with the name change and we'll take good care of them. If this can't be arranged and you need to cancel your place, please take a look at our our full Terms & Conditions, go to https://dublincookeryschool.ie/terms to see what rules apply to you.
- Is there an age requirement?
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All of our regular courses are designed for adults. The minimum age for someone coming on their own is 18 years. If someone younger is joining us, they must be accompanied and booked on with an adult. Please note that our course fees apply to each attendee, regardless of age.
Our Growing Gourmet and 1 Week Essential Skills for TY courses are for teenagers only.
- What is parking like in the area?
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Metered parking can be found right outside the school and on surrounding streets Monday-Saturday from 8.00-19.00. Please do not park on the grass verges opposite the school, on resident disabled parking spots, or on the double yellow lines in the area. For more info, go to https://www.dublincookeryschool.ie/your-visit.
Your course itinerary
| 06:45 PM – 07:00 PM | Everyone is encouraged to arrive 15 minutes prior to the course start-time. After we sign you in, we’ll welcome you into our modern, mirror-lined Demo Kitchen where you’ll have a few minutes to get to know your fellow students before we begin. |
| 07:00 PM – 09:15 PM | Our Evening Courses all start off in the Demo Kitchen where the tutor leading the session introduces the night’s menu plan of action. Our Evening Courses usually comprise of 2 Demo sessions that alternate with 2 Hands-On sessions. In our practical sessions, everyone works in pairs with specific tasks organized per person. Don’t worry if you’re flying solo on the night, we’ll find you a partner in crime. And yes, you will be eating what you make through the night! |
| 09:15 PM – 09:30 PM | At this point, we're generally wrapping up the cooking! This is a great time to raise any lingering questions you may have with our team. |