Chef Instructor: Mark Clark
Saturday, 11 March, 11am - 1:30pm  

Everybody loves Pizza on the EGG! In this hands-on class we’ll experiment with dough, crust and lots of different toppings! We will use homemade and store-bought dough as well as flatbread to create Italian favorites on the EGG! We’ll also discuss temperature control, how to make the most of the Pizza & Baking Stones and the convEGGtor, as well as other tips on how to make the best pizza you’ve ever eaten! 

$65 per person

*NOTE - Any cancellation/refund or class transfer requests must be made at least 4 days prior to your class start date. 

Limit 15