If you're considering taking, or have already signed up for, our Pizza & Calzone online class, you'll find all the details on how to prepare for it on this page.

Below, we have detailed what you'll cook and learn; the equipment and ingredients you'll need; and any advanced prep necessary. Note: If you'd like to make calzone, you will need to roast vegetables in advance (instructions below). 

Once you've signed up for the class, we will email you all the details on how to log onto the Zoom call, PDFs of the recipes, and a reminder of the following information. This class is restricted to students aged 16 and older.

What You'll Cook (& Learn)

- Margherita pizza OR vegetable calzone
- Herby tomato sauce

In this unique class, you can make a good ol' margherita pizza or, if you want to go the extra mile, fold it half so it becomes a calzone, stuffed with roasted vegetables. These ingredients yield one generous personal pizza or calzone. Some techniques you'll learn along the way are:

- How to make pizza dough from scratch
- Kneading and proving dough
- How the yeast works and difference between dry/fresh
- The secret to perfect tomato sauce
- A brief overview of knife skills
- How to fold and shape dough

This class is suitable for vegetarians and, if making pizza, vegans.

Equipment

- Chef’s knife, sharpened if possible
- Cutting board
- 2 medium mixing bowls, for mixing dough
- Dough scraper or wooden spoon, for handling the dough
- Cling film or damp tea towel, for proving dough
- Rolling pin, for shaping dough
- Parchment paper
- Baking tray or pizza stone
- A medium or large saucepan, for making tomato sauce
- Wooden spoon, for sauce
- Hand blender or food processor
- Grater (for Parmesan)

Shopping List

This is a complete list of the ingredients you will need for the class, including substitutions. We’ll go through the ingredients needed for each component (i.e. dough, sauce, and topping ) in the ‘Advanced Prep’ section. 

Shelf Goods

- 250g ‘00’ flour 
- 80g semolina
- 2g instant dry yeast
- 5 tbsp olive oil
- 30g sugar 
- 4 tsp salt 
- 1/2 tbsp dried oregano
- 1 tin chopped tomatoes (approx. 400g)
- 100g tomato puree

Dairy

- 200g mozzarella cheese, for pizza
- 200g ricotta, for calzone
- 40g Parmesan, for calzone

Fresh Fruit, Veg & Herbs

- 2 small onions
- 2 garlic cloves
- 3-4 sprigs fresh thyme
- 1 small bunch of basil, approx 30g
- 1/2 head broccoli, for calzone
- 1 red pepper, for calzone
- 1 lemon, for calzone

Substitutions

> 2 tbsp dried basil can be substituted for the fresh basil
> Honey can be substituted for sugar
> 1/4 tbsp dry thyme can be substituted for 3-4 sprigs fresh thyme 
> Lactose-free or vegan mozzarella can be substituted for fresh mozzarella in the pizza

Advance Prep

Please make sure to gather, measure out, and prepare the following ingredients separately before class. Wash and dry the vegetables and herbs if needed. Unless specified, do not chop or process any ingredients. We recommend grouping the ingredients like so:

Dough

- 115g/ml water 
- 2g instant dry yeast
- Pinch of sugar 
- 2 tbsp olive oil 
- 180g ‘00’ flour, plus more for dusting
- 80g semolina, plus more for dusting
- 1/2 tsp salt 
- Extra flour to dust (approx. 40-50g)
- Extra semolina do dust (approx. 50g)

> Measure water and leave it at room temperature for at least an hour
> Measure flour and leave it at room temperature for at least an hour
> Measure the yeast and place it in the fridge for at least an hour

Tomato Sauce

- 1/2 tbsp dried oregano
- 3-4 sprigs fresh thyme
- 1 tsp sugar 
- 1 tin chopped tomatoes (400g)
- 40g tomato puree
- 2 garlic cloves
- 1 small onion
- 2 tbsp olive oil

For the Pizza Topping

- 125g mozzarella cheese
- 1 small bunch of basil (approx. 25-30g)
- Additional options: anchovies, capers, black olives, pepperoni, basil

For the Calzone Filling

- 200g ricotta
- 40g Parmesan
- 1/2 zest of one lemon
- 1/2 head broccoli, cut into florets
- 1 red pepper, sliced
- 1/2 red onion, sliced
- 1/2 tsp salt 
- 2 tbsp olive oil
- 1 bunch basil (approx 30g)
- Additional options: anchovies, capers, black olives, pepperoni, chilli flakes

> Roast the broccoli, pepper and red onion in the oven at 210°C for about 20-25 mins, until they look soft and slightly caramelised, and set aside before class.

Any Questions?

Please feel free to reach out to us at cookschool@boroughkitchen.com. As a reminder: Once you've signed up for the class, we will email you all the details on how to log onto the Zoom call, including how to interact with our instructor and co-instructor, who will be on hand to answer any questions. We'll also send PDFs of the recipes, which you can use as a reference point if you miss an instruction, as well as a reminder of all the information provided above.

To sign up for this class, click here.