Artisan Pizza Making: From Dough through Oven With Greg Seymour

Back by popular demand! In this expanded class, Greg Seymour, of Pizzeria Gregario will teach you the secrets to making the best pizza the way it used to be made and still is…back in Italy. When you’ve had the kind of pizza Greg makes in his pizzeria, any pizza from a chain restaurant seems inedible. It’s about the dough, the process, the oven, and of course, it’s about the ingredients.

Expanding on his past classes, this 4 hour class now features the entire dough making process—and you should know first of all in artisan pizza that the dough is the most important part, and the trickiest to master.

This class will show you live hands-on dough making. You’ll make and eat your own pizza in our wood fired oven at Sweetwater Farm. You’ll learn how to work with the dough, build and bake pizza like a pro. Each participant will make and bake their own pizza in our wood fired oven at Sweetwater Farm.

You can pick Greg’s brain for all the artisan pizza making tricks and fixes for errors that occur in the process. Discuss all things pizza, grain, flour, fermentation and wood fire.

Gregario has been professionally cooking since 1987 and making wood-fired pizza professionally since 2000. He’s been making sourdough pizza since 2011 and working with stone milled grains since 2017. He sells pizza pies baked in the wood fired oven at the Sweetwater Farmer’s Market on Sundays from 12-3 from November through May.

Class Cost:
General Admission: $75
Low Income/Senior: $35

Although our base price for this course is $75, Sweetwater is a nonprofit that puts on educational programs for elementary schools in the neighborhood and teaches them about food systems and basically where their food comes from. We also host community volunteer days and a farmer’s market every Sunday from November through May. You can donate to Sweetwater in addition to your course fee if you’d like to help us continue our programs. And if you want to get your hands dirty in our gardens you can contribute your time by volunteering Wednesday, Friday, and Sunday mornings from 9-12.