Old World Neapolitan Pizza

July 26, 2024

Schedule: 6-7:30pm Fri

Instructor: Lynn Kaufman

Registration Deadline: July 15

Only 2 left in stock

Description

Do you love pizza? Learn to create a homemade pizza crust covered with your delicious sauce . . . Topped with classic Italian toppings! Just bring a few cooking utensils & take home a pizza pie to bake. Material costs include: pizza pan & pizza ingredients. Ages 14 & up.

Class size 12

Level Beginner and above

Student Supply List Medium & small mixing bowls, rubber spatula, fork, cutting board & chef knife. Dish towel helpful.

  • Tuition $45
  • Materials Fee $12

Instructor

Photo of Lynn Kaufman

Lynn Kaufman

I'm Lynn Kaufman, and I am obsessed about food! Being a retired culinary instructor plus dietitian, I have plenty of adventures with cooking to share. Sharing my time between small town USA and Chicago, I've been working for years on making cooking fun and easy to learn. Follow my recipes for easy, step-by-step instructions! Instructor Website Workshops Asian Spring Rolls & Potstickers Old World Neapolitan PizzaRead More

I’m Lynn Kaufman, and I am obsessed about food! Being a retired culinary instructor plus dietitian, I have plenty of adventures with cooking to share. Sharing my time between small town USA and Chicago, I’ve been working for years on making cooking fun and easy to learn. Follow my recipes for easy, step-by-step instructions!

Instructor Website

Workshops

Asian Spring Rolls & Potstickers

Old World Neapolitan Pizza

Registration Policies & Waiting Lists

Class Confirmation
You will receive a registration confirmation via email. If you do not have an email address, you will receive a snail-mail confirmation.

Please read your class confirmation carefully as it may include a supply list and other important details, and note our current COVID-19 protocols on our Planning Your Workshop Experience page.

Materials Fees
Many classes have materials fees in addition to the tuition. These are identified in the class listing and are usually paid with the tuition payment, however in some cases materials fees are paid directly to the instructor at class time (check the class listing).

Cancellation Policy
While we recognize that life intrudes and plans change, in consideration of the time and energy instructors invest in preparing for classes, we must adhere to the following cancellation policies:

Student cancellations

> Cancellations made 31 days before the published registration deadline date for any given workshop are eligible for a full refund less 25% of the workshop fee OR a gift certificate in the full amount of the workshop fee. The gift certificate can be applied to workshops or lodging one year from the date of cancellation.

> Cancellations made 30 days or less than the published registration deadline date for any given workshop are not eligible for refunds. We encourage all students to purchase trip insurance.

> Cancellation requests must be made by calling our office at (608) 987-3292.

> If you have booked lodging with Shake Rag Alley in conjunction with your class, please refer to our lodging page for the lodging cancellation policy.

Cancellations by Shake Rag Alley

> If Shake Rag Alley must cancel a class you will be notified immediately via email or phone and will receive a full refundĀ or transferable gift certificate.

> If a class does not meet a minimum number of students, it may be cancelled. A decision to cancel a class due to under enrollment will be made on the day following the published registration deadline.

> If you have booked lodging with Shake Rag Alley in conjunction with a class cancelled by Shake Rag Alley, you may receive a full refund on lodging should you wish to cancel the lodging. Please call the office at (608) 987-3292.

Waiting Lists

If a workshop you are interested in is sold out, please fill out this waiting list form. We will contact you if a spot becomes available. The class code requested on the form is the Workshop ID shown at left, beneath the Add to Cart button.

Workshop ID 24R208L Catalogs , ,