COOKING CLASS
PERFECT NEAPOLITAN PIZZA WORKSHOP - THU, APR 30
- SKU:
- 71856
- Chef:
- Deniz Tarakcioglu
- Class Type:
- Hands-On Class
- Event Time:
- 6 PM - 9 PM
PERFECT NEAPOLITAN PIZZA WORKSHOP | 6 PM - 9 PM
Step into the world of true Neapolitan pizza in this hands-on workshop dedicated to dough, fire, and tradition. Guided by Chef Deniz, you’ll learn the foundations of authentic pizza-making from understanding fermentation and biga (Italian starter) to mixing, shaping, and handling dough with confidence.
This class is as much about craft as it is about experience: you’ll practice professional techniques, explore how to recreate Neapolitan results in a home oven, and leave with dough balls and a living starter culture to continue the ritual in your own kitchen. Expect an evening of flour-dusted fun, bold Italian ingredients, and the kind of pizza party that feels both joyful and deeply artisanal.
MENU
• Romaine Salad with Bagna Cauda Dressing, 36-month aged Parmigiano Reggiano,
Green Olive Grissini, Pickled Anchovies.
• Theory of Dough and Execution of a Neapolitan Pizza Dough;
Everyone is taking home 4 balls of dough for pizza the next day.
• Mixing Dough and Shaping Dough Practice.
• Fundamentals of Biga;
Everyone also is taking home a 50 year old culture.
• Home Oven Methods and Adaptation.
• Pizza Party Station with all the DOP ingredients and fresh toppings.
• 2 - 14’’ Neapolitan pies per person also to be enjoyed in class and take home.
• Chocolate Gelato
(Picture shown is for illustration purpose only)
- Attendees must be at least 19 years of age to attend/participate in these classes.
- Allergies: we cannot guarantee that foods will be allergen-free, but you are welcome to come to class to learn, get recipes and tips. Tasting is of course your choice and is at your own risk.
REGISTRATION CANCELLATIONS OR NO SHOWS
- Up to 14 Days – before the scheduled class, we will credit 100% of the class price (store credit back onto a gift card) minus a processing fee per person registered: $25 for demo class, $30 for hands-on, and $50 for kids hands-on cooking camp.
- Less Than 14 Days – As we need to plan our menus and purchase food based on the number of participants attending, no refunds or credits can be issued for cancellations less than 14 days before a class. You may choose to send someone in your place.
If a class is sold out, you are welcome to call the store and add your name to the waiting list | Phone: 604.253.3022
- By purchasing a cooking class (online, in-store, or over the phone), you automatically agree to aforementioned terms & conditions.
- If you have any questions, please contact us at: service@gourmetwarehouse.ca
Deniz’s love of food began in the Mediterranean, where he grew up surrounded by a food-obsessed family. It wasn’t until later in life that he began his professional cooking career. In 2003, Deniz began working in small establishments in East Vancouver after immigrating to Canada. After just a few years in the field, he attended VCC’s Culinary Arts program. During his school years he worked at Ouisi Bistro as Chef de Partie, which specialized in Cajun and Creole cuisine.
After completing culinary school, he began working at the four-diamond Diva at the Metropolitan Hotel. From there, he moved to Chambar Restaurant & Medina Café, some of the most significant restaurants in Vancouver’s culinary scene. After two years, he decided it was time to share his knowledge and love of cooking, and joined The Dirty Apron Cooking School & Deli as Chef & Culinary Instructor.
Once he mastered his dough, cake, and general pastry skills, Deniz opened Cadeaux Bakery with Eleanor Chow. Then, he returned to Café Medina as Executive Chef and led the team in one of the most successful years of the restaurant.
Chef Deniz has also mastered the large volume private catering market, hosting guests such as Jerry Seinfeld, Owen Wilson, Juliette Lewis, Canucks players, and many more. After working in top restaurants throughout Vancouver, Deniz then headed across the Salish Sea to Galiano Island, where headed Bodega Ridge as the Executive Chef.
